Winner, Winner Lobster Dinner…

Europe’s the mayonnaise, but America supplies the good old lobster.
D. H. Lawrence

An overloaded split top brioche hot dog bun was filled with a light no mayo version of lobster salad that I drooled over was the treat of the week. Chunks of succulent lobster gently seasoned with drizzles of melted butter, salt, pepper, and lemon juice stuffed into a buttered and toasted bun…Mike doesn’t particularly care for lobster so I can get two meals from one 1+1/4-1+1/2 pound lobster the second dinner for tonight is going to be a Carolina Gold rice and corn risotto which he will eat with out the lobster so I will once again enjoy.

I managed to make a bit of lobster stock from all of the shells for the risotto with simple additions of Bert’s fresh celery, shallots, Phillips Seafood Seasoning, garlic, fresh thyme, pepper flakes, and a bay leaf, salt and pepper all simmered for an hour or so, strained and portioned out for the freezer and another soup, stew, or cioppino.

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Find Ina’s warm lobster rolls recipe on the FoodNetwork site:
https://www.foodnetwork.com/recipes/ina-garten/warm-lobster-rolls-6565346



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