This is a really easy and delicious way to eat lobster! The tarragon adds a wonderful fragrance to the lobster salad.
(Adapted from Jeff Mauro)
2-3 lobster tails (9 oz total), steamed or boiled
1 celery stalk, finely diced
1 tsp tarragon, minced
3 t mayo
1/2 lemon, juiced
2 soft rolls
Remove the cooked lobster meat from the shell and cut it into large chunks.
Combine the lobster meat, celery, lemon juice, mayo, and tarragon in a bowl. Season with salt and pepper.
Cut the rolls in half lengthwise (like a hot dog bun), then butter generously. Grill the rolls, buttered side down, in a skillet. Serve the lobster salad in the rolls and garnish with chives.
When it’s cold out and Paco and I want to eat something relatively light, we love mussels steamed with shallots and white wine. I usually make a vegetable on the side and eat this with toasted baguette, so I will make 1 pound of mussels per person. You can make half a pound if this is a first course or part of a heartier meal. It would be great with a simple pasta.
Mussels with Shallots and White Wine
Adapted from Ronald Johnson’s Company Fare
2 lbs mussels, soaked in cold salt water to release the sand, and scrubbed if any beards remain
1 T butter
1 T olive oil
1 shallot, finely chopped
pinch of dried thyme
1/2 dried bay leaf
1 c white wine
1/4 c fresh parsley, chopped
Heat the butter and olive oil in a 3-quart pot over medium heat. Add the shallot and saute for a minute or two, then season with salt, pepper, and thyme. Add the bay leaf and wine allow to cook for a minute or so.
Add the mussels and stir them around the pot. Cover the pot and allow the mussels to steam for 5 minutes, until all of them are open. Sprinkle parsley over the mussels, and serve family style or ladle some mussels and broth into wide bowls.