Tuesday, August 19, 2008

Tired

Today was one long laptop fest, so I have no idea why I'm so exhausted, but hello! I was just resting my eyes on the living room sofa. I was NOT ASLEEP.

OK, I was.

Quickly then: I mailed a short note of apology to my mother; then I made lobster salad from the extra lobsters that I only had because she walked out before dinner.

I then made a note to always buy an extra lobster and/or pick a fight with Mom whenever I have lobster. Because the two cold cooked lobsters made delicious lobster salad, nom nom nom.

8 comments:

  1. Lobstah club sandwiches are the best thing ever.

    -J.

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  2. We once visited Maine, and lobster sandwiches and salads were everywhere! Husband was in heaven. Here in Motown? It's a little pricey. I think they use the proceeds to bail out the mayor.

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  3. What's yer recipe? C'mon, hand it over. You can't just say "nom nom nom" and leave it at that.

    FA

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  4. Joke: Mmmm, club sandwiches ... although on the self-indulgence scale, lobster clubs are right up there with pickled lark's tongues.

    MAM: No kidding! A friend of mine in Chicago has the nerve to throw a BYO-Lobster boil in Chicago, where live lobster is $19/lb. Here lobsters are $7/lb., and that's already cooked.

    YFA: OK, here goes:

    3 pounds cold cooked lobster
    half cup diced celery
    half cup diced Vidalia onion

    Mayonnaise dressing: 2/3 cup mayonnaise thinned with a T. or two fresh lemon juice, plus the grated zest of the lemon, plus 1/2 tsp. Old Bay Crab Boil, salt and pepper to taste.

    Mix, chill, serve alone on lettuce leaves or as a lobster roll: hamburger or hot dog roll stuffed with salad mix. A toasted/grilled bun is extra delicious. Add a leaf or two of lettuce if you like. Some add a tomato slice, but I omit such fripperies.

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  5. Thanks! It sounds delicious. Especially all that lemony stuff.

    I'm with you on the fripperies.

    ;-)

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  6. And Mom's probably making a mental note to save the argument for *after* dinner, next time.

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  7. Delish, but where are you getting a Vidalia onion in New Hampshire this time of year?

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  8. Teachergirl: Oh, those Georgians act like Vidalians are so local. Trust me; they're all over the place.

    Jen: Yeah! That just shows her.

    YFA: The lemon zest MAKES it.

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Gentle Readers:

For the time being, I've turned off comment moderation. Please don't spam; it's not nice.

xxx, Poppy.