Wednesday, May 25, 2016


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.

Cole Slaw:
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.

Directions for Lobster Rolls:
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.

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