Wednesday, January 22, 2014

Lobster Rolls

Several years ago we traveled to the East Coast to observe the Fall colors.  We timed it right, the week the leaves were changing from faded colors to every color imaginable ranging from pale yellow, orange, and to flaming crimson.  Beautiful!  It was a feast for the eyes as we meandered from Connecticut, through Massachusetts and on to Bar Harbor, Maine and back.

Near Bar harbor, Maine

One of our first stops happened to be Newport, Rhode Island where a Lobster fest was being held!  How did we manage that?  Finding a parking spot was something else since people from miles around had the same idea.  But, that didn't deter us.  We had lobster on the brain and wanted some in our belly!  I 'd never tasted a lobster roll, and upon first glance it just appeared to be some lobster meat mixed with mayo and celery on a hot dog bun.  What?   But somehow, something that plain and simple  melted in my mouth and I could see why it was all the rage along the eastern seaboard.

Around the Holidays seafood seems to be more plentiful in these parts and the price is right.  Lobsters were going for $5.00 each at the local market, so we grabbed two.  Actually, they were so tiny that two would not even satisfy one person.  This was the perfect opportunity to experiment.  Lobster roll coming up.  This is my version of Lobster rolls made in the high desert!

Lobster Rolls

2 (4-5 oz.) lobster tails, boiled, cooled, peeled and chopped

Place lobster meat into a bowl and add:

1/4 cup mayonnaise

2 Tbsp chopped celery

1 Tbsp lemon juice

1 Tbsp chopped parsley

1 Tbsp chopped onion (optional)

salt and pepper

Mix well and set aside.  Melt about 2 Tbsp butter in the microwave.  Brush 2 hot dog buns (I used whole grain) with the butter and spread on the lobster blend.  Serve and delight your taste buds!  So simple, too!

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