The original New York Times article that this recipe is based on went something along these lines: the writer had a summer house in Maine, and had lots of summertime houseguests, many of whom had their hearts set on a lobster dinner. So they had many a suppertime filled with lobsters being boiled and cracked,Read More & Get the Recipe
So, this mango lobster salad! The Southern husband and I decided to celebrate this last days of summer with a splurge, and to us a splurge always includes the word “lobster” in it. And while we are perfectly okay going the usual route of steamed lobster and cracking it open when we are out and we don’t have to personally clean up all the shells that go flying through the air, when we are home we like to have our lobster in a less chaotic way. This time around it was a salad full of big chunks of lobster, sweet little chunks of mango, a few scallions and a little hot sauce for a teeny bit of sass. And a creamy, dreamy mango sauce. It was like a plate full of vacation in the tropics!
I am ridiculously excited about everything I am about to tell you, and not just because it involves a recipe for creamy, dreamy Lobster Avocado soup! As delectable as this recipe is (and it IS!), even more delectable is everything I am going to tell you and show you about an amazing project going on right this very minute called Sing for Hope. (And I promise that somewhere in all of this I will make an actual connection between lobster avocado soup and Sing For Hope, but you know me…it’s a process). In the meantime, get ready for an inspirational true story about 50 old pianos, how they got a new lease on life and are in the process of bringing hope and joy to a whole bunch of people. Here goes!
Hello, lobster potato salad season! We’ve flipped the thermostat over from Heat to Cool, and there have officially been several days that have warmed their way into the 80’s, and in our house that means dinner salads are going to show up regularly on the menu. And since potato salad and lobster in absolutely any form are two of my favorite things, I am officially declaring dinner salad season open with a combo of the two. This version of lobster potato salad also features cheery crunchy celery, a handful of chives and a super easy sour cream mustard white wine dressing. Because when you declare dinner salad season open, you want to do it in STYLE.
There’s nothing that warms my hungry little heart quite like a good old grilled cheese sandwich. I do love the classic, made with buttered bread and American cheese, but I also like to push those grilled cheese boundaries, which has taken me everywhere from macaroni and cheese grilled cheese sandwiches to grilled cheese croutons. But this open-faced lobster sandwich covered in melty Brie cheese? I make have finally found the pinnacle of grilled cheese sandwich heaven.
It’s finally, finally summer! And while lobster tastes good all year long, I personally think it tastes extra good when you are eating it outside in balmy summer weather. With a chilled glass of white wine. As part of a buttery, creamy lobster slider on warm toasted rolls. Yup, there’s just something about lobster and summer and sliders and wine that makes everything seem right with the world. Let’s go make some!