Lobster Roll

Nothing says summer like a good lobster roll. There are several rules to a good lobster roll.

Rule #1: Don't be stingy - I want to see huge claws of meat hanging out of my lobster roll.
Rule #2: Don't over mayo - you really don't need a lot . Just enough to bind everything together.
Rule #3: ALWAYS toast and butter your bun! It's the summer people - don't mess around.

This past weekend I was double fortunate to have several amazing lobster rolls AND attend the wedding of two great friends, Dave and Rachel. Cheers to Dave and Rachel, may your married life be filled with endless amounts of lobster rolls.


Lobster Roll
Serves 4

(4) 1 1/4 - 1 1/2 Lb Lobsters (yielding approx 32 oz of meat)
3 Tbs Mayo
1/2 C Celery, chopped finely
4 Hot-dog Buns, Toasted and buttered

Steam or boil the lobster until fully cooked, approx 12-14 mins.

Once the lobster is cooled and cooled roughly chop the tail meat and combine with claw meat in large bowl. Mix in mayo and celery. Add salt and pepper to taste.

Toast hot-dog buns and while still warm pile on lobster meat and enjoy immediately.

The Master Cleanse

A little love for my friends who are suffering as they drink their meals for the next 10 days - don't feel bad for them - this is all self-inflicted!!!

A little suggestion for when times get tough... change things up a bite, I mean bit (opps sorry, Freudian slip).

Frozen Lemonade

Water
Lemon juice, fresh
Maple Syrup
Ground Cayenne Pepper

Follow your usual proportions and mix all ingredients to your liking. Pour lemonade into a shallow baking dish and place in the freezer (lemonade shouldn't be more than 1" deep int dish). Every 2 hours stir the lemonade with a fork, as it begins to solidify and freeze you can actually scrap the lemonade as you would a granita.

Enjoy!