Bridget and Joe’s Lobster Rolls

There is no one I love cooking with more than my boyfriend, Joe. He is hands down my favorite person to cook with. We’re always coming up with amazing brainstorms together and coming up with the most delicious desserts, and meals!

The first time I ever had a Lobster Roll was last year when he took me to a little lobster shack out on Long Island. I’m awful with remembering names, I completely forgot what it was called! All I know was that this roll was so meaty and creamy, and delicious. Perfect with every bite of that buttery roll, paired perfectly with some thin but hearty home fries.

After that, I was hooked! I want lobster rolls ALL the time, but that’s a super expensive feeding habit, so I like to have them on special occasions. Whether that be New Year’s Eve or a new job, I want to make a Lobster roll. And usually, we do! This weekend I actually did want to celebrate getting my new job, so we ran to the grocery store and grabbed whatever ingredients we didn’t have!

While lobster is expensive, if you already have most of the ingredients in your fridge like lemon juice, and mayonnaise, it should be around $40-$45 dollars for the lobster tails. The Shop Rite by us sells one pack of 2 tails for $20.00 each so 2 packs will cost us a little over $40 with anything extra we purchase.

 

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I could have just eaten these lobster tails right out of the oven! 

 

 

Joe was in charge of making the lobster tails, and coated them in the most delicious butter sauce right before they entered the oven! I took charge of the mayonnaise dressing and we got to work!

 

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Creamy, zesty, with a kick of spice! 

 

 

Okay, are you craving these as much as I am right now? Because I’m about to go out and drop another 40 bucks on some lobster tail just so I can have these again! (LOL just kidding, I don’t have that kind of money) But here’s the recipe below if you want to make some yourself!

 

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HOW TO MAKE BRIDGET AND JOE’S LOBSTER ROLLS:

INGREDIENTS:

4 Lobster Tails (frozen, usually comes in packs of 2)

2 Bread Rolls, Hero Style

 

For the Lobster Roll Dressing:

3 Tbsp Mayonnaise

2 to 3 tsp Lemon Juice (Depending on how tart you like it, I only used 2)

1 pack of Fresh Parsley (I find these hanging in the grocery store by the scallions, etc.)

4 Chives, chopped

1 tsp Old Bay Seasoning

3 drops Tobasco Sauce

 

BUTTER SAUCE FOR COOKING THE LOBSTERS:

3 Tbsp Butter, melted

1 tsp Garlic Powder

1/2 tsp Dry Basil

2 drops Tobasco Sauce

Sea Salt (a few sprinkles)

1 tsp Adobo Sin Pimienta seasoning

Old Bay (pinch)

Italian Seasoning (pinch)

 

DIRECTIONS:

  1. Defrost the frozen lobster tails under running cold water. This should take about 15-20 minutes.
  2. While the lobsters are defrosting, make your butter sauce. Melt the butter, and stir in your seasonings.
  3. Preheat the oven to 450°F. Brush your lobster tails with the butter sauce, and cook them in the oven until they are a nice bright red, about 20 minutes.
  4. While the lobsters are cooking, make your dressing! Make sure your fresh herbs are chopped, then mix all ingredients together in a medium-sized bowl.
  5. Once the lobsters have cooked and cooled, chop the meat and stir into the dressing bowl until all the meat is coated.
  6. Next, spread some butter on the rolls and toast them slightly. Take your toasted rolls out and fill them with lobster!

 

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We paired ours with potato chips and pickles, but you can choose whatever sides you like! 

 

Well, there you have it, friends! As always please remember, if you’re going to use a recipe, PLEASE GIVE CREDIT! No one likes a stealer. 🙂

 

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Until next time, Happy….Fishing! lol

Quick, Easy Rotisserie Chicken Salad

Happy July 3rd, Food Friends!

First of all, I’m sorry, can we just point out that it’s already July? Almost the 4th? Insane. Time is a crazy thing!

And as much as I would love some juicy, grilled corn on the cob and a fat, thick hamburger with extra pickles, it is hot as heck outside so I will not be grilling this 4th.

I do however have some simple, more chill recipes that require minimal ingredients and time. And for the most part, they require no heat!

 

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I love chicken, and rotisserie chickens are great because you can literally do almost anything with them! I’d love to make a creamy chicken soup with shredded chicken one day in the fall!

No soup for the next few months though, that’s for sure. Instead, I’ve focused my energy on crisp, salads! This salad here is a very simple recipe made with light mayo and dried cranberries. The cranberry adds some sweetness and chews to the salad, while some added walnut brings crunch and a little extra salt kick. YUM!

I set mine on a bed of fresh spinach and tomatoes, but you can use whatever greens you like or none at all! This salad goes just fine on its own, and is perfect in sandwich form!

 

 

 

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ROTISSERIE CHICKEN SALAD:

INGREDIENTS:

1 Rotisserie Chicken, shredded

3 Tbsp Dried Parsley

1/4 tsp Garlic Powder

1 Cup Dried Cranberries

1/2 Cup Walnuts, chopped

3 1/2 Tbsp Light Mayonnaise

**Other options**

1 Cup Fresh Spinach, washed and chopped (or whole)

1 Cherry Tomato, sliced

 

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INSTRUCTIONS:

  1. Shred the whole chicken, discard of bones properly.
  2. Once the chicken is shredded, throw it into a large bowl.
  3. Next, add mayo, seasonings, walnuts, and cranberries.
  4. Mix the ingredients together until just combined. Cover properly, and keep refrigerated.
  5. Wash spinach and tomato, cut and slice both. Lay out on a plate and pile a heaping spoonful of the Rotisserie Chicken Salad on top! This also goes well just by itself, or on a toasted roll with fresh lettuce and tomato for a sandwich!

 

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