As a Maine native, I feel lucky to have access to fresh seafood at any time of the year.
A simple and delicious warm-weather staple is the lobster salad, which is stuffed inside a lobster roll. The main lobster roll is served on a New England-style hot dog bun (yes, with enhanced white flour). In the early 2000s, her husband and I ran Lobster Hood her cart on Portland’s Commercial Street and Cape Her Elizabeth’s Portland Head Her Light. It served thousands of lobster rolls and lobster cakes to locals and tourists throughout the summer and fall. With plenty of lobster meat available, we made our own other recipes such as entrees and sandwiches.
It all starts with lobster meat. Lobster hunting doesn’t have to be a lonely job. If you cook it yourself, it can be stored in the refrigerator for several days. I remember sitting with my daughter outside at the picnic table, chatting, snapping claws and tails, putting lobster meat in one bowl and lobster shells in another. Masu. Nothing was wasted in the work of stripping the joints and flesh of the torso. And yes, took a few bites throughout the process. Of course, you can buy pre-cooked lobster or, like when her husband and I were operating a cart, prepackaged meat. But if you don’t sell to the public, you can pick lobsters in the comfort of your backyard with family and friends.
One of my favorite creations with lobster salad is the Continental Lobster Sandwich.
lobster salad
The ingredients below are approximate amounts per serving, so use as much or as little as you like. This can be done 2x, 3x, etc. very easily.
Place the following 4 ingredients in a bowl and mix with a fork.
Lobster meat, about 4 ounces, cut into about 3/4-inch lengths per serving
Half a celery stalk, chopped
a little celery salt
Mayonnaise, about 1/2 to 3/4 teaspoon per serving, depending on taste
continental lobster sandwich
2 slices of sourdough or bakery-style white bread
avocado half
lobster salad
fresh basil leaves
2 slices of cooked bacon
toast the bread Crush the avocado and spread it over each slice. Top with lobster salad, basil and bacon. Eat with an open face. Or, if you prefer, you put the ingredients on one slice of toast and he makes a standard sandwich with another topping.
Look! enjoy!
Cook
Carolyn Clifton Smith: “I grew up in Cape Elizabeth, the youngest of five children. At that time, my children spent hours outside on bicycles without helmets, exploring forests before they became subdivisions, and my mother I used to experiment in the kitchen on rainy days when I wasn’t home.There are a few things I don’t eat or try.My favorite food is cheese.The more moldy it is, the better it tastes.My My second favorite food might be butter.My cooking style seems to be influenced by French cuisine.I like to make dinner and breakfast.Just mix and serve, only 5 You can make a great omelet in minutes.”
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