Lobster Rolls

For a time before my adoption, I lived with or spent weekends at my grandparents house in North Reading, Massachusetts. A far north suburb of Boston. Each summer, I remember having the chance to have two lobster rolls. When the Eastern Star lodge, and when their church, had fund raisers.

When I got older, and could drive myself up for visits to my grandparents house. We would sometimes get lobster rolls from a local fish market, called the Lobster Claw. This special treat was amazing, and something I always look forward too. The buttery toasted top split hot dog bun, the rich, sweet, and creamy lobster meat. It was magic in your mouth.

After my adoption, we would visit my dad's parent summer homes on Cape Cod (Chatham) or in Narragansett, Rhode Island. Lobster, and other local seafood was a major part of each visit. I love that as well, but it a different set of memories, and for another entry.

In Norwich, Connecticut, Their was this super fish market called Seafood, Ect. It was a  super shop that served the community.. Sadly, it burned down shortly before my parents moved away. They had plans to rebuild, but I never found out if it happened or not. I can't recall, but would guess that my parents would get lobster rolls sometimes. They visited this shop a lot. In the summer it could be 2 or 3 times in a week. 

My children have tried lobster before, but not in a lobster roll. They didn't dislike, but it was a big hit as well. This just left more for me, so I have never pushed them to like it or even try it again.

The following are two lobster roll recipes from the July / August 2012 issue of Food Network Magazine:

Maine - Style

Fill a large steamer or pot with about 2 inches of water. Add 1 tablespoon of sea salt and bring to a boil over medium heat. Put 2 lobsters (about 1 1/2 pounds each) in the steamer basket or directly in the pot; cover and steam until shells turn bright red, 8 to 10 minutes. Remove the lobsters and rinse under cold water until slightly cool. Remove the meat from the shells and roughly chop; chill the meat. Mix 1/3 cup of mayonnaise, 1/4 cup of diced celery, and the zest and juice of 1 lemon in a bowl. Stir in the chilled lobster meat and season with salt. Divide among 4 split-top hog dog buns and top with celery leaves.

Connecticut - Style
Fill a large steamer or pot with about 2 inches of water. Add 1 tablespoon of sea salt and bring to a boil over medium heat. Put 2 lobsters (about 1 1/2 pounds each) in the steamer basket or directly in the pot; cover and steam until shells turn bright red, 8 to 10 minutes. Remove the lobsters and rinse under cold water until slightly cool. Remove the meat from the shells and roughly chop. Melt 1 stick unsalted butter in a saucepan with the juice of 1 lemon, and 1/8 teaspoon of paprika. Remove from heat; stir in the lobster meat and season with salt. Divide among 4 split- top hot dog buns. Serve Warm.


This next recipe is the most complicated I have seen, but looks wonderful and tasty, so I had to make it part of my entry. You can find it, and its sub-parts in Jasper White's, The Summer Shack Cookbook. 

Classic Maine Lobster Roll
4 New England -style hot dog buns
4 tablespoons unsalted butter, softened
4 Boston or Bibb lettuce leaves, washed and dried
Lobster Salad*
4 dill pickle spears
Potato chips

1) Heat a 10-inch skillet over medium heat. Spread the sides of the hot dog buns with the butter, using 1/2 tablespoon on each side. Place the buttered buns in the hot pan and toast, without moving, until golden brown on one side, about a minute, Turn and cook the other side, about 1 minute more. Remove from heat.

2) Open the buns and place in paper bun holders or on a small plates. Place a lettuce leave to the side of each bun. Divide the lobster salad evenly among them. Serve with the pickles and potato chips on the side.

*Lobster Salad
1 pound cooked lobster meat or 5 pounds live lobster
1 small to medium cucumber (4 to 5 ounces), peeled, seeded, and cut into 1/4 inch dice
1/2 cup Jasper's Lobster Mayonnaise** or Mayonnaise
2 or 3 small scallions, trimmed, and thinly sliced
Freshly ground black pepper
Kosher or Sea Salt if needed

1) if you are using live lobsters , steam them until fully cooked and allow to cool to room temperature. Crack and remove the meat from the claws, knuckles, and tails. Remove any cartilage from the claws and intestine from the tails

2) Cut the lobster meat into 1/2 to 3/4-inch dice. If using whole lobsters, you can pick all the meat from the carcasses and add it to the meat.

3) Place the diced cucumber in a colander and let stand for at least 5 minutes to drain the excess liquid.

4) Combine the lobster, cucumber, mayonnaise, and scallions in a bowl. Season with a bit of pepper if needed, Cover with plastic wrap and chill for at least 30 minutes.

**Jasper's Lobster Mayonnaise
3/4 cup Homemade Mayonnaise*** or just Mayonnaise
2 tablespoons Dijon mustard
Dash of Tabasco sauce
1 tablespoon ice water
1 teaspoon of fresh tarragon and/or
2 teaspoons of fresh chervil

1) Combine the mayonnaise, mustard, Tabasco, and ice water in a small bowl and whisk well to combine. Fold in the tarragon or chervil. Transfer to a bowl or other container, cover   tightly, and refrigerate until ready to use. The mayonnaise will keep for up to 3 days in the refrigerator.

***Homemade Mayonnaise
3 large egg yolks
1 1/2 teaspoons Dijon mustard
2 cups grapeseed or canola oil
1 tablespoon ice water
2 teaspoons fresh lemon juice
1/2 teaspoon kosher or sea salt
small pinch of cayenne pepper
freshly ground black pepper to taste

1) Combine all the ingredients in a bowl and whisk very well. Or, if you have the technology, mix the vinaigrette with a handheld mixer; or place the mixture (in two batches) in a blender jar and combine on low speed for 10 seconds, or blend (in two batches) in a food processor.

2) Transfer to a quart jar with a tight-fitting lid and refrigerate until ready to use. The vinaigrette keeps refrigerated for up to 3 weeks; shake or stir before using.

Makes: 4 Buns

Baked Brie

Growing up, my parents would often entertain friends or have business associates over for a meal

More often then not my parents who set out some brie and fancy crackers.

In time, my parents learned to wait til the guests arrived to set the brie out. This way it was less likely to be raided by our pet or myself

When my children and I used to have a monthly dinner at my former sister-in-laws place. I would bring brie as one dishes to share.

As long as I can remember, I have always enjoyed cheese. My children seem to as well or just a wiliness to try.

The following recipe is not what you might think of as a traditional baked brie, but its very delicious never the less...

Ingredients:
2 tablespoons butter, unsalted
1 large onion, diced
1 tablespoon garlic, minced
8 ounces brie cheese, rind trimmed, cut into large pieces
1 (8 ounce) brick cream cheese, cut into pieces
3/4 cup of sour cream
2 tablespoons fresh lemon juice
2 tablespoon brown sugar
1 tablespoon worcestershire sauce
salt and pepper, to taste
paprika, to taste
1 french baguette, cut into pieces and toasted
olives

Directions:
1) Preheat oven to 400 degrees F

2) Melt butter in a heavy saucepan on medium heat. Add diced onions and garlic and saute until onions are golden brown, about 6-8 minutes. Set aside.

3) While onions are sauteing, place brie and cream cheese in a large microwave-safe bowl. Microwave on medium, just until melted, about 2 minutes.

4) Whisk in the sauteed onions and garlic, sour cream, fresh lemon juice, brown sugar, and worcestershire sauce. Season with salt and pepper, if desired. Sprinkle with a dash of paprika.

5) Put in oven safe dish. Bake 20 minutes

6) Serve with toasted french baguette bread rounds, and olives.

Splenda Citrus Salsa

Ingredients
4 Roma tomatoes

2 large oranges, peeled and diced

1 large Vidalia onion, peeled and chopped

2 jalapeno peppers, minced (seeded for milder salsa)

2 tablespoons fresh lime juice

1/4 cup fresh orange juice

3 packets Splenda

1 tablespoon chopped fresh cilantro

1 teaspoon salt

Directions
1) Bring small saucepan of water to a boil. Blanch tomatoes 30 seconds, then rinse with cold water. Peel and chop tomatoes.

2) Place all ingredients in a large bowl and stir until mixed thoroughly. Allow to stand at room temperature for 1 hour. Mix and serve. Refrigerate any unused salsa.

Makes: 1 cup salsa (5 servings)
Prep Time: 15 minutes
Total Time: 1 hour, 15 minutes

Spinach Provencal

The following recipe has a great family story attached to it....

One Thanksgiving, my grandparents along with my favorite aunt headed to another family member's house who was hosting this holiday feast.

As the story goes, the hostess, was upset that this dish was not what she would call a "traditional" dish for this meal. My personal reaction to this was to only eat this dish for my meal that afternoon.

Anyone who knows me, knows my great love of meat. So, this was making a major statement even at a young age.

Later in life, I have made this for my children, and my former in-laws. Everyone, who has eaten this Spinach Provencal it has become an instant classic, and they requested it often. If you love garlic and cheese, this is for you!!

Ingredients 
2 lb. fresh spinach

1 large onion

1 to 3 cloves of garlic

olive oil

2 eggs, beaten

1 to 1 1/2 cups fresh grated parmesan

salt and fresh ground black pepper

Directions
1) Wash and drain well the spinach leaves carefully, breaking off the thick stems, and the hard work is over.  Chop the onion and mince the garlic (or put thru garlic press). Heat the olive oil in a very large kettle and saute the onion and garlic in it for a few minutes. When the onion is transparent, add the spinach and cover tightly. In about 2-4 minutes the spinach leaves will be reduced to a fraction of their former bulk, and you can stir them in with oil and onions. Cook a few minutes longer and remove from heat.

2) Butter a medium size baking dish (I use a glass, 2qt). When the spinach has cooled slightly, stir in 2 beaten eggs and 1/2 of the grated parmesan. Season with salt and pepper to taste, and pour mixture into baking dish. Sprinkle remaining cheese over the top.

3) Bake in 375 degree oven for about 10-15 minutes, and serve steaming hot

Serves: 4 (as a main dish)


Note -- The picture in this entry was taken from the internet after an image search on Goggle