Leftovers from 15 pounds of lobster claws and tails for dinner turn into the next day's lunch. After eating as much lobster was humanly possible, there still was enough left for me to make about Lobster Rolls for a few lucky family members.
With the ocean temperature hovering around 60 degrees, the morning was spent watching the brave souls dance in and out of the waves as jellyfish floated by. I gladly retreated to the kitchen to do little chopping and dicing for my Lobster Rolls. With chilled, cooked lobster in the frig, the rolls for lunch went together in a snap.
Having been spoiled with such good food and family fun on our vacation, I'll be reading my own blog to reminisce about the great time we had. I'll probably be repeating a few of the recipes too.
Lobster Rolls
makes 8 lobster rolls
about 2 1/2 pounds of cooked and chilled lobster
1 cup of celery, small dice
2 heaping tablespoons of mayonnaise
1/2 teaspoon of dried dill
juice of 1/2 lemon
8 hotdog buns
lemon wedges
Chop lobster into about 1-inch chunks. In a large bowl, combine lobster, celery, mayonnaise, dill, and lemon juice. Toss lightly to combine. Spoon a generous portion into hotdog buns. Serve with lemon wedges.
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