Lobster Roll and Fries


Let the good time roll with this scrumptious sandwich.  We made it for our Seas the Day (see link below) lunch and it was a big hit!  We hope it’s a big hit with you.


Lobster Rolls

Makes 4 servings



1 1/2 pounds lobster meat (about 4 lobster tails)

1/2 cup mayonnaise

2 tablespoons lemon juice

2 celery stalks with leaves, finely chopped

2 tablespoons fresh parsley, finely chopped

1/4 cup chopped green onions


Fresh ground black pepper

4 top split hot dog buns



Remove the meat from lobsters, chop into bite-size pieces. In a bowl combine lobster meat, mayonnaise, lemon juice, celery, parsley, green onion and salt and pepper to taste. Refrigerate for at least 30 minutes to allow flavors to blend. Fill buns with the lobster salad and serve.


Lobster roll


Herb French Fries

Makes 4-6 servings



3 russet potatoes

3 tablespoons canola oil



3 tablespoons unsalted butter

2 tablespoons fresh garlic, minced

1 tablespoon fresh parsley

2 tablespoons fresh chives, finely chopped

1 teaspoon fresh thyme leaves, finely chopped



Preheat the oven to 475° F. Scrub potatoes and cut into 1/4-inch slices. Soak potato slices in bowl of water for 10 minutes. Drain potatoes and pat them dry with paper towels. Layer baking sheet with 2 tablespoons oil and generously sprinkle with salt and pepper. Add potatoes to pan and drizzle with remaining 1 tablespoon oil. Sprinkle with salt and pepper and spread evenly in single layer. Cover tightly with foil and bake for 5 to 10 minutes. Remove foil and bake until bottoms are golden brown, about 10 minutes. Flip with spatula and cook until other side is golden brown, another 10 to 13 minutes. In small sauté pan, melt butter with the garlic over medium-low heat about 5 minutes. Once potatoes are cooked, toss with garlic butter and fresh herbs.