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Classic Lobster Roll: Makes 2 sandwiches
It only takes one trip to Kennebunkport, Maine, to fall in love with lobster rolls. That’s what happened to me at the end of one summer. Thirteen of us descended upon the town for our annual summer family vacation. For five days straight, we ate lobster rolls anywhere and everywhere we could find them, and never tired of the taste of creamy lobster salad piled into a toasted bun. I came up with this recipe after that trip, with the help of my chef friend Dan Smith (co-founder of Hearty Boys, a Chicago catering company). He’s from Maine, so lobster rolls are practically running through his veins. If possible, eat this with the sound of the sea in your ears. Lobster rolls taste even better that way!
In a bowl, combine the lobster meat with the mayonnaise, lemon juice, celery, pepper, and tarragon, if using, and gently stir to combine. Cover and chill for at least 1 hour or overnight. When ready to eat, split the bun open, butter it lightly on the inside, and toast it in a toaster oven, then pile on the lobster salad.
Note: To cook a lobster, fill a large pot three-quarters full with water and salt it heavily (2 tablespoons salt per 1 quart water). It should taste like seawater (you can even use clean seawater if you have access to it!). Bring the water to a boil, then plunge the lobster in headfirst. Place a lid on the pot and boil for 12 to 15 minutes. The lobster’s shell will turn bright red. Remove the lobster from the pot and plunge it into ice water to chill it quickly and stop the cooking. Remove all the meat from the shell and use it immediately, or store it in an airtight container in the refrigerator for up to 3 days.
Summer Berries in Hibiscus Syrup: Serves 4 to 6
While working in France for a month during the summer of 2011, I learned a version of this recipe from Chef Daniel Chambon and his son Stephane at the Michelin-starred restaurant (and hotel) Le Pont de l’Ouysse. The restaurant is located in the rocky hills of Dordogne in the heart of truffle and foie gras country, and we rented an old farmhouse nearby. I walked to work every day and my husband and the kids toured the area, one town at a time. We got together in the afternoons between lunch and dinner service for a swim. I felt very lucky to be a chef that summer! These berries are delicious with yogurt.
For the hibiscus syrup
For the berries
In a small saucepan, combine the sugar and 2 cups water and bring the water to a boil over high heat. Turn off the heat and add the hibiscus tea. Let steep for 4 minutes. Strain the hibiscus syrup into a bowl and let cool until lukewarm. Discard the tea leaves. Cut the green tops off the strawberries and then cut them into bite-size chunks. Add the strawberries, raspberries, and blueberries to the hibiscus syrup and let them macerate for at least 1 hour before serving. The berries will keep in an airtight container in the refrigerator for up to 3 days.
Loved "Brunch" this was a true disappointment . Loaned to friend, who agreed. I truly would not recommend to my friends.