Christmas Eve I spent the entire day cooking.  This is more a testament to how I have slowed down as essentially I was making soup and sandwich.  The Oyster bisque I have in my blog at least twice.  Just go to date and tap May 8, 2016 for one of them.  I also want to foods and plugged in oysters.  This is a great bisque as it is not as Grandma used to make with 4 quarts of heavy cream.  The soup part is mostly clam juice, oyster juice, leeks, onion and celery with  1/2 C heavy cream.  

With the bisque we had Lobster Rolls.  These are by Geoffrey Zakarian from The Kitchen.  

Ingredients:

4 steamed lobsters, meat removed (leave the meat whole.)

1/4 C plus 2 T melted butter

2 t chopped shallots

2 t chopped fresh tarragon

4 split-top buns or brioche hot dog buns, edges squared off

8 Bibb lettuce leaves

2 T EVOO

1 T redline vinegar

Kosher salt and ground black pepper

1/2 C spicy Mayonnaise, recipe follows

1 T finely minced chives

8 lemon wedges

Spicy Mayonnaise:

2 C mayonnaise

1/4 C Dijon Mustard

2 t mustard powder

1 t lemon jice

1 t seafood seasoning, such as Old Bay

Sriracha hot sauce, as needed

Directions:

1. Toss the lobster meat with 2 T melted butter, the shallots and tarragon in a medium bowl.
2. Brush the cut sides of the buns with the remaining 1/4 C melted butter.  Grill the buns, cut side down, until golden brown, about 3 minutes.  
3. Dress the lettuce leaves with the oil na vinegar, salt and pepper.
4. Place the dressed lettuce in the toasted buns and add the lobster meat.  Drizzle with the spicy Mayonnaise and garnish with the chives. 
5. Serve with lemon wedges.
6. Spicy Mayonnaise: combine mayo, mustard, mustard powder, lemon juice, seafood seasoning and 1 t water in a bowl.  Season with Sriracha and salt.  (I made 1/4 of the amount and it is plenty for 4 sandwiches.  

Christmas Eve dinner was delicious.  Best of all we have plenty of leftovers.