Lobster Rolls

Draft Final
Dear Husband and Kids,

As you 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 40^th 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!

Love mostly always, Mom

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Happy Birthday Hannah!
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Ingredients:

Lobster Rolls

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.