Lobster Rolls Ingredients: • Kosher salt
• 3 1 ¼-pound live lobsters • 1 celery stalk, finely chopped • 2 tablespoons fresh lemon juice • 1 tablespoon chopped fresh chives • 2–3 tablespoons mayonnaise • Freshly ground black pepper • 6 New England–style split-top hot dog buns • 2 tablespoons unsalted butter, room temperature • 1 tsp fresh chopped tarragon • 2 teaspoons Dijon • And lemon zest to lobster rolls • And old bay to taste
Pour water into a large pot to a depth of 1 inch; bring to a boil and salt generously.
Add lobsters, cover, and cook until bright red, 8–10 minutes.
Transfer lobsters to a rimmed baking sheet and let cool.
Crack lobster shells, pick meat from tail and claws, and cut into ½-inch pieces.
Mix lobster, celery, lemon juice, chives, and 2 tablespoons mayonnaise in a medium bowl; season with salt and pepper and add more mayonnaise, if desired.
Heat a large skillet over medium heat. Spread flat sides of buns with butter.
Cook until golden, about 2 minutes per side; fill with lobster mixture.
Grilled Corn With A Sundried Tomato Butter Ingredients: • 4 ears of corn, silk removed, husks pulled back
• 1 cup butter, softened at room temperature • ¼ cup sundried tomatoes, chopped fine • 2 teaspoons roasted garlic puree • 2 tablespoons fresh basil, chopped • Salt and pepper to taste • ¼ cup parmesan cheese, divided • 2 tablespoons basil, sliced
Grill corn to desired doneness and color.
In a small mixing bowl mix together butter, sundried tomatoes, garlic puree, and basil.
Season with salt and pepper.
Mix half of the parmesan cheese in and smear finished butter on grilled corn.