Chef Paul Matthews has been dragging a Lobster Al Forno recipe around for about 20 years. Today, the dish – which features tender lobster baked with garlic wild mushrooms, scallion cream and cheese – is one of the most popular dishes on the menu at Ciao Bella in Port Clinton. “It’s had different variations, different platings. It has not always been baked,” Matthews said. Today’s version is a customer favorite.

“One year, I made 40,000 just for lunch,” Matthews said. “Now, I’ve stopped counting.” Lobster Al Forno is in good company on the Ciao Bella menu, which features an upscale variety of Italian fare including Portabella Ravioli, Nonna’s Meatball Lasagna, and five different alfredo dishes.