Lobster Salad
I just CAN'T do it.
I know, I know...
I’ve convinced you I am proficient in the kitchen and yet...I CANT DO IT!
I know how to do it...
I’ve seen it done...
And I just can’t do it!
But then I found this spectacular spot. A place where lobsters are cooked fresh multiple times a day, sold to me cooked, cracked and accompanied by butter and lemon if my little heart so desires it.
And suddenly me and my now pre-cooked lobster are getting along just fine.
And if I have a moment of guilt I can take some comfort in the fact that I had nothing to do with the whole cooking thing, I am simply going to make this lobster the best it can be!
Lobster makes everyone go “Oooooo” and I like my “Oohs and Ahhs” when I am hosting guests, I’m a sucker for it.
And when you serve lobster as an appetizer, a little lobster suddenly goes a long way. Making you look like the hostess with the mostest and yet you can still go out the next week and get that 20th pair of colored jeans that you have had your eye on.
Wait…I don’t need 4 pairs of blue pants?…
Oh! Who asked you?!
Luckily lobster is pretty fantastic on its own, and if you can get it fresh and not frozen, then you are already way ahead of the game. So just put some crunchy stuff with it, make it a little creamy, let it sit in a soft crescent roll cup, and sit back as the compliments start pouring in.
RECIPE:
2 cups chopped Lobster Meat, Meat from a 1.5lbs lobster
3Tbs Mayo
3Tbs Celery, Finely Chopped
2Tbs Scallions, Finely Chopped
1.5tsp Lemon Zest
1/2tsp Salt
Pinch of Cayenne
Pinch of Paprika
Combine all ingredients in a bowl and chill for 15minutes. Serve slightly chilled in appetizer cups, in a roll or as is!
