It's Still TOOO Hot!

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Even after a wonderful day laying in the sun and dipping into a refreshingly cool pool, the heat is finally getting to me.  The idea of eating something heavy, the thought of cooking in this heat really just tires me out. So, how about something easy to fix, light, delicious and sure to keep you cool in more ways than one!  Lobster Rolls!  In this recipe, I take advantage of corn and celery and of course lobster, but not just lobster.  As rich as Lobster is, I don't want that overly full feeling and creating a salad of sorts to go with "some" lobster is just the ticket.  You certainly could substitute lump crab meat, shrimp or a firm white fleshed fish like grouper or snapper for the lobster.

Lobster Rolls With Corn and Celery

Ingredients

4 lobster tails (about 1 1/2 pounds total), thawed if frozen

3 tablespoons unsalted butter, at room temperature

1 cup fresh corn (from 1 ear)

2 stalks celery, sliced

1/3 cup quality mayonnaise

1 tablespoon fresh lemon juice

kosher salt and black pepper

4 potato hot dog buns, split

Directions

Fill a large saucepan with 1 inch of water and fit with a steamer basket. Bring to a simmer. Place the lobster tails in the steamer basket, cover, and steam until opaque throughout, 8 to 10 minutes. Remove the tails. Using kitchen shears, cut straight down the central membrane (the thin, paler pink portion on the inside of the tail) and pull apart to break the tail in half. Remove the meat from the shell immediately (to stop the cooking) and coarsely chop. Let cool.

Meanwhile, melt 1/2 tablespoon of the butter in a large skillet over medium heat. Add the corn and cook, tossing, until tender, 2 to 4 minutes. Transfer to a large bowl and let cool; reserve the skillet. Add the lobster, celery, mayonnaise, lemon juice, and 1/4 teaspoon each salt and pepper to the bowl and toss to combine.

You could always add finely diced red and green bell pepper, cucumber or onion creating another type of seafood salad ( I would add those directly from the cutting board without sauteing.)

Brush the insides of the buns with the remaining butter. Brown the buns, buttered-side down, in the reserved skillet over medium heat until golden, 5 to 7 minutes.

Divide the lobster salad between the buns.

Served with Ice Cold Ice Tea!

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