Eat Maine, authored by Joe Ricchio, has published a review of Sea Grass Bistro in Yarmouth.
The second wave of appetizers begins with a lobster tortellini , and though this dish appears on countless restaurant menus, it is the quality of Brown’s pasta dough that sets it above most. For the sauce, the essence of the lobster itself is captured beautifully by reducing stock with tomatoes, which is quite effective with earthy, sautéed brown alba mushrooms and the slightest hint of aromatic white truffle oil.