Summer is here and most of us are gone, at least part of the time. We’re off making memories of laughter and love but, close to my heart is making memories of yummy foods- foods I and my kids can dive into and make a whole production of!
There is something about eating lobster by the water.. It tastes and smells different.. I smell vacation and my heart gets lighter! It’s just got that smell! And it’s a happy fight to the finish to get each sweet morsel out.
But eating a lobster can take skill so here we are going to have lesson #1… How to eat a lobster!
 

For those of us who think this is worth it! (Yes, me!)

1. Twist off the claws. Pull each claw down and away from the body to remove it.
2. Take crackers and crack claws at the joints and in the middle. Be sure to have a small
cocktail fork to get out every bit!
3. Pull the legs off the lobster. It is easy to simply suck the meat out of the legs. …
4. Separate the tail from the body. …
5. Cut a line down the middle of the tail, break out in whole piece or in chunks.
6. If you are a hard core lobster lover, you may eat the tomalley and coral (give it to mom and dad!)
7. Be sure to have melted unsalted butter on hand and squeeze of fresh lemon.

OR How about a New England favorite- Lobster Roll
Lobster Roll Recipe: Perfect for Party Small Plates!!
Ingredients:
You will need the meat from the claws, knuckles and tail of 1.25 lb. lobster for 2 entrée rolls or 6-8 mini rolls.
2 TBS mayonnaise/ 4 lemon wedges/1 med. stalk celery/
pepper/salt/ Potato Roll or hot dog roll/ 2-4 TBS softened butter/microgreens
Procedure:
lightly coat lobster meat with mayo adding a sprinkle of pepper. Add celery for crunch or omit.
Cover and chill in fridge for at least one hour.
In a skillet, add softened butter and lightly toast rolls.
Pile lobster meat high and garnish with micro greens.
Serve with lemon wedges.

Spicy and Zesty for fun!
To mayonnaise, add 1 TBS lemon juice & 1/2 tsp Dijon mustard OR chopped tarragon, basil, parsley or dill OR add your favorite hot sauce. Don’t forget the French fries!!

Follow us on Pinterest for many other sensational summer recipes.
So what would cocktail would go great with lobster- for sure we need something that will complement the sweetness of the lobster? How about a Jasmine Tea Margarita! I love creating cocktails with floral and herbal teas! So smooth, so delish!
 
INGREDIENTS
1.75 oz. Tequila
.75 oz. (or 1.75 tsp.) fresh lime juice
.33 oz. (.75 tsp.) agave
2.5 oz. Jasmine Tea (steeped well)
Build in wine glass over ice. Stir well and garnish with lime wheel and edible flower (if you like)
For F&E (fun and easy) Entertaining give us a call! Our summer menus are ready for outdoor entertaining! Ask about our “Plated” menus! Fun, delicious and ready for the table or oven, our delivered party foods is ready for your summer entertaining!
Please email me at Roe@Festivitiesevents.com or call us at 203 847 7774/festivitiesevents.com
And for your special events, our event designers and chefs are ready to plan your celebration with style!!!
Love sharing with you all! Until next month – August- Oh my gosh- back to school!!! My, that was fast!
Happy Summer!!
Xo
Roe

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