I gave myself an A+ this special evening! A few weeks back the Hardee/Yelle family found themselves in a villa at the lovely Ocean Edge Resort, located in the darling Cape Cod village of Brewster (more on that sweet place later!). Friday night we cooked in, a virtual feast actually, including this local lobster. Since the Yelles moved to Boston I’ve become
hooked on addicted to lobster rolls, enjoying at least one each and every visit. So I decided to make my own this time around, with Marc’s most capable assistance. We all decided that it deserves at least four Michelin Stars! Stay Calm and Dig In.
Meat from 2 boiled lobsters, chopped in large pieces
5 slices cooked bacon, chopped
4 leaves Boston Bibb lettuce
1 avocado, cut in chunks
2 tomatoes, cut in chunks
1/2 cup mayonnaise
4 stalks celery, finely chopped
1 Tbs celery leaves, chopped
2 Tbs chopped fresh basil
1 Tbs chopped fresh chives
2 Tbs fresh lemon juice
2 Tbs butter
4 long split rolls
Combine mayo, celery, celery leaves, basil, chives, and lemon juice in large bowl.
Add in lobster, bacon, avocado, and tomatoes.
Melt butter in sauce pan over medium heat.
Split rolls and toast inside part in butter about 2 minutes.
Place lettuce leaf inside roll.
Top with lobster mixture.
Of course you may delete the roll if you are watching your carb intake. Simply serve the lobster mixture on a bed of lettuce, as I did here! PS…sorry the pics aren’t terrific. They were taken with td’s phone!