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:
- Toss the lobster meat with 2 T melted butter, the shallots and tarragon in a medium bowl.
- 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.
- Dress the lettuce leaves with the oil na vinegar, salt and pepper.
- Place the dressed lettuce in the toasted buns and add the lobster meat. Drizzle with the spicy Mayonnaise and garnish with the chives.
- Serve with lemon wedges.
- 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.
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