Lobster Claw Salad

Happy almost Memorial Day Weekend…Meet me at the pool and then go enjoy this “lobsta” salad…We’re going bold here, no more just blending in! Left image above was shot in our kitchen at the villa at Ocean Edge Resort, Cape Cod Massachusetts back in 2014, where I made my first ever Lobster Roll. I still can’t figure out why I waited so long to create that; but I’ve been enjoying that dance ever since. Life Changer! Above right image is a tray of fresh claw meat from Maine Lobster Now, where I order all of my lobster tails and fresh claw meat. It is literally shipped the same day that it is cooked and picked. Sweetest lobster that you’ll ever taste, and their bisque is amazing as well. Give it a try. As always, I receive nothing, nada, zippo for mentioning my favorite companies and products; just sharing the love and hoping to give you a fresh idea to elevate the every day.

2 lbs lobster claw meat*
3 to 4 oz organic, prewashed whole red butter leaves
1 avocado, cut in chunks
2 large fresh tomatoes, cut in chunks
1 cup mayonnaise (I use Hellmans’s Light)
8 stalks celery, finely chopped
3 Tbs celery leaves, chopped 
4 Tbs chopped fresh basil
3 Tbs chopped fresh chives
Zest of 2 lemons
Juice of 2 lemons

Combine mayo, celery, celery leaves, basil, chives, lemon zest, and lemon juice in large bowl.
Add in lobster, avocado, and tomatoes.
Toss gently.
Arrange lettuce on plate.
Drizzle with olive oil, and sprinkle with salt and pepper.
Top with lobster mixture.

*You may use meat from the entire lobster if desired, but I totally prefer the most delicate, tender claw meat. I order from Maine Lobster Now.  They package the claw meat the day that the lobsters are cooked and ship only next day air, never frozen. So I freeze immediately upon receiving.

Note: Serves 6 to 8 if you have a side such as asparagus, and a small homemade roll or cornbread slice.

Mint Julep

The 2021 Derby is over, but Bourbon and Mint Juleps live on forever!
Here’s to the Weekend. May it be a great one for everyone!

5 sprigs fresh mint
2 sugar cubes
2 oz bourbon

Crush mint and sugar in bottom of glass.
Fill glass with crushed ice.
Add bourbon.
Stir vigorously and serve.

Photography by pegHARDEE

Pork Tenderloin with Creamy Tarragon Sauce

Well Happy Almost Weekend! Hope yours will be stellar; mine will bring even more clarifying studying and activities (thank you F and B)! Back up…I spent the first several months of the quarantine cleaning out cabinets, drawers, closets, shelves, counters etc. Now I’ve moved on to the part of the home that I actually SEE daily and live in!!!! Good bye extraneous books, nik naks, patty whacks, and I’m giving the dogs the bones! So here’s another boneless pork for ya!

For Pork:
1 peppercorn pork tenderloin
Bring to room temperature.
Preheat oven to 375 degrees.
Heat skillet over medium high heat.
Drizzle olive oil all over bottom of oven proof skillet.
Salt and pepper both sides of tenderloin.
Place in skillet and sear one side for 3 minutes.
Turn over and sear other side for 3 minutes.
Add more oil and 1/2 cup water to skillet.
Transfer to preheated oven and cook uncovered for 30 minutes.
Remove from oven and allow to rest out of skillet for 10 minutes.

For Sauce:
1 Tbs unsalted butter
1 shallot, minced
1 garlic clove minced
1 t fresh ground pepper
1/4 t kosher salt
1/4 cup brandy
3/4 cup heavy cream
1 Tbs chopped fresh tarragon
2 t Worcestershire sauce
1 t Dijon mustard

Melt butter in skillet over medium heat.
Add shallot, garlic, pepper, and salt.
Cook 2 minutes until shallot is soft.
Take off heat and add brandy.
Return skillet to medium heat and cook until nearly evaporated, about 1 minute.
Add cream and bring to simmer.
Cook until slightly thickened, about 3 minutes.
Remove from heat.
Stir in tarragon, Worcestershire , and mustard.

Slice tenderloin and drizzle sauce over to serve.