This dish reminds me of growing up in Connecticut. Lobster rolls with butter, with a buttery toasted bun is very popular. It takes me back to beautiful summer days and nights, eating lobster rolls, at a local seafood stand, smelling the ocean air and feeling the sandy beach on my toes. I decided to put a twist to this dinner using several of Celtic seasonings. You don't need to wait until Summer to make this.
1/2 cup mayo
3 TBS sugar
1/4 cup red onion, chopped
1 TBS cider vinegar
1/4 cup fresh parsley
1/4 tsp Celtic Seaweed Seasoning
1/2 tsp Celtic Celery, ground
16 ozs slaw mix
Pan Fried Seasoned Fries:
3 TBS cooking oil
16 ozs frozen fries
2 TBS parmesan cheese
1/2 tsp Celtic Rosemary, ground
1/8 tsp Celtic Pink Salt, ground
1/8 tsp ground course black pepper
Ingredients for Lobster Rolls:
meat from 2 lobsters, cooked
4 TBS butter
1/4 tsp Celtic seaweed seasoning
1/4 tsp Celtic, smoked sea salt
2 TBS Celtic garlic sesame seeds
2 buttered hot dog rolls
Directions for Cole Slaw:
1. To a medium size bowl add all ingredients except slaw mix. Mix well. Add slaw mix and toss until fully incorporated. Refrigerate until ready to eat.
Directions for Fries:
1. In large skillet add oil. Heat on med/high until hot. Add fries and fry until browned (approx. 7-10 mins), rotating to brown on all sides. Drain on paper towels to absorb excess grease. Place in serving plate. Sprinkle with remaining ingredients.
1. Pick lobster and add to bowl with butter, seaweed and smoked sea salt. Heat for 2 mins in microwave.
2. Place buttered rolls on skillet and toast on both sides until brown. Stuff with lobster meat and sprinkle with garlic sesame seeds.