Dear Husband and Kids,
probably know, this Sunday is the day you
cannot play golf Mother’s Day.
Please don’t misunderstand this letter.
It is not that I am unappreciative of last year’s Mother’s Day when you
took “me” to watch the Rangers play the Yankees. After all, you did treat me to a Lemon Chill
which dulled the pain from the sunburn. I enjoyed the barbacoa tacos at
the gas station for my
birthday and the iPad for my 40th although you and the kids never
let me use it.
Given that, I wanted to
tell you exactly what I want to
do make your lives easy. I love
lobster so I have provided a recipe below for lobster rolls. It’s kind of like being in the Hamptons
without the scene and the traffic. How
about I we pack a picnic and go to the Arboretum to see the Chihuly? We even have a family membership. How clever of me you!
mostly always, Mom
- - - - - -
Happy Birthday Hannah!
- - - - - -
1. 1 lb. (about 2 ½ C or 4 lobster tails) cooked lobster meat (or cooked shrimp or jumbo lump crabmeat)
2. Hot dog buns, toasted
3. Lettuce and tomato, optional
Dressing option 1 – with Mayo
1. ¼ C good mayonnaise
2. ½ t lemon juice
3. ¼ C (about 1 stalk) celery, finely chopped
Dressing option 2 – with Greek Yogurt
1. 1/3 C Greek yogurt, plain
2. ½ t yellow mustard
3. 1 t lemon juice
4. ¼ t dill
Cut the cooked lobster or shrimp into 1/3 inch pieces or use lump crab meat.
Stir together your selected dressing. There are 2 dressing options: with mayonnaise is more traditional, however for the mayo averse husband and friends, there is a dressing made with Greek yogurt. Carefully fold in the meat and season to taste with salt and pepper.
Open the hot dog buns and brush the inside with olive oil or butter. Heat a grill pan over moderately high heat and grill the bread, cut side down, until toasted, about 3 minutes. Fill each with 3/4 cup of the lobster mixture and serve immediately.