Last Night's Dinner & Lunch Today- Lobster Rolls!

Last night's dinner was phenomenal. It had been too long since I have had a really good lobster roll. And I still had left overs for lunch today :)
I have some really great foodie pictures to share, so once I have those in order I'll post them as well. Happy eating foodies!

1 lb. cooked lobster meat, thawed
1/4 cup green onion, chopped
1/2 cup celery, chopped
1 Tbsp. Dijon mustard
1 Tsp. lemon juice
1 Tsp. Worcestershire sauce
1/3 cup mayonnaise
1/3 cup sour cream
salt & pepper to taste

Directions
If using our Lobster Meat by the Pound, drain off any liquid left from thawing, but there is no need to rinse the meat. Cut any larger pieces of meat into smaller chunks. Combine the lobster meat, with rest of the ingredients. Cover and chill for one hour.
For Lobster Rolls: With 4 long French or hoagie-style sandwich rolls, slice the bread lengthwise, toast or grill until slightly crunchy on the outside, about 5 minutes in the oven at 425. Spoon in the lobster filling and it's ready. Serve with kettle chips, slaw and a whoopie pie for the true down east experience.

Fresh Lobster Salad

Lobster Salad is for Dinner tonight. I'm going to toss some hot dog buns in the oven to toast....and STUFF it full of this wonderful mixture. I bought the lobster meat pre cooked, so preparing this will take only as long as it takes to toast the buns. I love dinners this delicious and easy!


Ingredients

• 1 pound cooked lobster meat, cut into bite-sized pieces
• 1/4 cup butter, melted
  
• 1/4 cup mayonnaise
  
• 1/8 teaspoon ground black pepper

Directions
Place the lobster chunks into a medium bowl, and pour the melted butter over. Toss to coat, then stir in mayonnaise and season with black pepper. Cover and chill for 20 minutes before serving.
Source:Salad

Lobster Salad with Glass Noodles & Jicama

This fresh lobster salad recipe calls for Asian style glass noodles. These cool looking noodles really make the presentation pop!

Ingredients

• 5 (1 1/4- to 1 1/2-lb) live lobsters
  
• 1/2 cup fresh lime juice
  
• 1 1/2 tablespoons packed light brown sugar
  
• 1 teaspoon dry mustard
  
• 1 teaspoon salt
  
• 1/3 cup canola oil
  
• 3 to 4 oz very thin bean thread noodles (also known as cellophane, glass, or mung bean noodles)
  
• 3 tablespoons coarsely chopped fresh basil
  
• 3 tablespoons coarsely chopped fresh cilantro
  
• 2 tablespoons coarsely chopped fresh mint
  
• 1 (1/2-lb) piece jicama, peeled, then cut into 1/16-inch-thick matchsticks with slicer (see special equipment, below; about 2 cups)
  
• Flaky sea salt such as Maldon
  
• Special equipment: an adjustable-blade slicer fitted with julienne blade

Directions
Plunge 2 lobsters headfirst into a 10- to 12-quart pot of boiling salted water and cook, covered, 6 minutes for 1 1/4-pound lobsters or 7 minutes for 1 1/2-pound lobsters, from time lobsters enter water. Transfer with tongs to sink to drain. Return water to a boil and cook remaining lobsters in 2 batches in same manner. When lobsters are cool enough to handle, remove meat from tail and claws. Discard tomalley, any roe, and shells, then scrape off any coagulated white albumin from meat with point of a small knife. Cut meat into 3/4-inch pieces and chill, covered, at least 1 hour. Make dressing: Blend lime juice, brown sugar, mustard, and salt in a blender until combined. With motor running, add oil in a slow, steady stream and blend until dressing is emulsified. Chill, covered, until ready to use. Prepare noodles: Soak noodles in cold water until pliable, about 15 minutes, then drain in a colander. Cut noodles in half with kitchen shears. Cook noodles in a 4-quart pot of boiling salted water, stirring occasionally, until just tender, about 2 minutes. Drain noodles well and rinse under cold water until cool, then drain well again. Assemble salad: Stir together lobster, herbs, and 6 tablespoons dressing. Toss together noodles, jicama, remaining dressing, and table salt to taste, then divide among 6 plates and top each serving with a mound of lobster salad. Sprinkle with sea salt and serve immediately.
Source:Glass Noodles