Having lived on the coast of Long Island for many years, lobstering was my husbands hobby, and what a great hobby that was! I learned how to open a lobster in no time flat and how to cook lobster many ways. My daughter, Jenny, had a favorite. We called it “lazy man lobster roll”. Pretty simple to make once you have removed the meat from the lobster. Simply heat a skillet, add some butter (more is better), melt butter and add your cooked lobster meat, heat over medium high heat until lobster is heated thoroughly.
This July, for Bob’s birthday, I decided to fly in some lobsters from Maine for a special birthday treat. Days of going out and pulling pots have long been over. Since I was also appearing on CBS affiliate WREG “Live at 9” the morning of his birthday, I decided to prepare Jen’s favorite for the segment, “lazy man lobster roll”, along with a very yummy Asian Slaw. Hope you enjoy the recipes as much as we enjoyed eating our lobster dinner birthday night.
Asian Slaw Ingredients:
1 (12 ounce) package coleslaw mix (preferably an Asian blend)
1 tablespoon honey
3 tablespoons rice wine vinegar
1 teaspoon soy sauce
1 teaspoon Spice Islands® Ground Ginger
½-1 teaspoon wasabi powder
¼ teaspoon Spice Islands® Garlic Powder
¼ cup Mazola® Extra Virgin Olive Oil
2 tablespoons Spice Islands® Sesame Seeds, lightly toasted*
Empty slaw mixture into a medium size mixing bowl and set aside.
In a small mixing bowl combine honey, vinegar, soy sauce, ginger, wasabi powder and garlic power. Whisk until well blended. Slowly pour in oil, whisking continuously to emulsify dressing. Add sesame seeds and pour over greens. Toss to combine. Cover and refrigerate overnight, if possible.
*To toast sesame seeds, place in a dry non-stick skillet over medium heat and toss until lightly golden.Buon Appetito!
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