Good afternoon friends and foodies! It's Friday and it's a gorgeous day here in Chicago! Every year when spring rolls around (first official day of spring is Sunday!) Lobster Grammers start craving that classic New England favorite...the Lobster Roll. There are literally dozens of ways people prepare Lobster Rolls. Some use nothing but lobster meat and clarified butter, others use mayonnaise. At Lobster Gram, we have used a single Lobster Roll recipe since 1987. Other variations were still good...but they were not the lobster rolls we spend all winter dreaming about. So, in the spirit of sharing this spring, here is the Classic Lobster Gram Maine Lobster Roll Recipe. Bon Appetite! Classic Maine Lobster Rolls -1 lb. (1-1/2 cups) cooked lobster meat, thawed -1/4 cup green onion, chopped -1/2 cup celery, chopped -1 Tbsp. Dijon mustard -1 Tsp. lemon juice -1 Tsp. Worcestershire sauce -1/3 cup mayonnaise -1/3 cup sour cream -salt & pepper to taste To make Lobster Rolls Combine ingredients well, let stand 20 minutes for flavors to mix completely. With 4 long French or hoagie-style sandwich rolls, slice the bread lengthwise, hollow out the inside of the bread, and toast or grill until slightly crunchy on the outside. Spoon in the lobster filling and it's ready. Serve with crunchy potato chips, side salad and lemonade or a hearty beer.
Rich and flavorful, this lobster bisque is out-of-this-world delicious and satisfying! It’s better than restaurant version, because you get to add chunks of lobster meat!
Lobsters are steamed, and bathed in a sauce of butter garlic and vermouth, then tossed with al dente spaghetti for a seriously decadent seafood extravaganza.
This easy recipe for classic Maine lobster rolls is a tradition in my family! Lightly dressed, with big chunks of lobster, stuffed inside a buttery top split bun. There's nothing like them! If there's one thing I know, it's lobster. For years, I represented Greenhead Lobster on QVC and spent plenty of time up in...
The Maine Lobster Festival is five days of fun and feasting on the fabulous coast of Maine! This annual seafood festival takes place during the first weekend of August, from Wednesday through Sunday.
Rich and flavorful, this lobster bisque is out-of-this-world delicious and satisfying! It’s better than restaurant version, because you get to add chunks of lobster meat!
Creamy lobster chowder is packed with fresh lobster and bites of waxy potatoes for the most decadent spin on homemade chowder. If you have time, don’t skip the lobster stock!
Vanilla Lobster
Well, what a week we've had to round off the summer. Heading south-west last week in the pouring rain we never imagined that we'd return sunburnt, stuffed with ice creams and with several hundred hours body boarding under our belts. The wind blew (very, very hard) and there was plenty of cloud, but each day the weather improved and from mid week on Cornwall did a very good impression of the Med, only I'd take the breaking surf and rocky coves of these shores any day. Mostly we stayed north this year, discovering new beaches and glorious views with wheat fields rolling to the edge of mighty cliff tops. As ever we coseyd up in a lovely old cottage in Port Isaac and stayed just yards from the harbour in a higgeldy-piggeldy little house with ancient wooden floors, thick walls, deep window seats and a wonderful view of the sea that we weren't expecting. Many hours in the early morning and evenings were spent sat here gazing let me tell you. I always take a couple of crochet blankets away with us just in case and I don't think they've ever looked more at home! And we ventured to the south coast too, for our favourite ferry trip over to Polruan from Fowey. Such a simple thing and full of pleasure for us. We pootled around the village, fought the tide as ever and then chugged back across for a pasty. One early sunny morning before breakfast, while everyone else was lolling around for a while, I managed to grab a precious hour alone for a very longed for walk up to the cliff top at Lobber Point. A tall ship was anchored just off the bay and I spent an age watching it and the smaller fishing boats pull up their lobster pots, enjoyed the wind in my hair and endless peace and quiet. We got onto a beach everyday thankfully, even if it was pretty bracing at times. But our little men didn't seem to care and this was finally the year we kitted them both out with a wet suit and body board. Oh my, what fun. Later there was time to sit and watch the waves and be so thankful for the sun smiling on us and just to be together. Such a brilliant time, more memories made and the perfect way to say goodbye to summer. P.S. Thanks for all the smashing comments left this summer. I love reading them and really appreciate your time and effort to keep in touch with me even if I can't get around to saying hello myself all that often. Thanks so much.
Lobster Bisque is a classic, rich and creamy soup that's perfect for special occasions or when you want to serve something fancy! I spent years tweaking this recipe to make it the absolute best lobster bisque you'll ever try. This post includes all of my tips and tricks for making the most flavorful, silky and luxurious lobster bisque on the planet.
These lobster rolls, made with nothing more than homemade mayo, fresh tarragon and a squeeze of lemon, are unbelievably delicious.
Le classique des classiques pour cuisiner le homard : le « lobster roll »! Avec une tonne de homard et une sauce subtile et goûteuse. Absolument divin!
Issues de l’agriculture biologique, ces crevettes associent texture moelleuse et saveur douce. Déjà décortiquées, seule la queue demeure pour une belle présentation et une utilisation facile en cocktail. Elles n’ont plus qu’à charmer quelques sauces froides pour exalter l’apéritif. À moins de les préférer juste poêlées avec quelques herbes ou épices.
Lobster Ravioli with Lobster Butter Sauce
In this recipe, chunks of lobster meat are combined with a creamy base loaded with potatoes, carrots, leeks and shallots and topped with buttery, flakey puff pastry. The filling is seasoned with a hint of cayenne and chopped fresh tarragon, which compliments and enhances the flavor of the lobster.
