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Lobster Rolls

Lobster, freshly cooked, is mixed with crisp onion and celery, fresh herbs, and a creamy dressing, creating this special sandwich.

Lobster Rolls Recipe // PassTheSushi.com

I’m selfish.

Handsome is in school again for a few nights a week, along with taking some online classes as well. Between work and day-to-day life, it’s a heavy load. I love that he is in school and am so happy to see him doing well. Secretly, I even love Monday night alone as my night to catch up on blogging things. This involves reading other blogs, watching horrid TV, blasting the speakers, and just unwinding all by myself. But I wait on the steps when it’s time for him to come home, long after the sun has set, to eat a late dinner with him, relax, and drift off to sleep.

Monday nights though, I occasionally sneak a little something in, just for me, when it comes to dinner. If I wait for Handsome to come home, I won’t be eating until 10 PM (and there are a lot of nights we wait for one another). So, every now and then, if I already have something in the refrigerator that he’ll enjoy, I can splurge on myself with food that he doesn’t enjoy. Like lobster.

It’s a shame the boy wont touch any sort of shellfish, because I love it all. Oh well, more lobster rolls for me. >.>

Lobster Rolls Recipe // PassTheSushi.com

Lobster Rolls Recipe // PassTheSushi.com

Truthfully, this was my first lobster roll and I wish I could say I loved it, but, I didn’t. Something about the texture just doesn’t jive with me the way I want it to. I wanted to love this, scooping the bowl clean in a hidden fat kid moment that no one would know about. But it just wasn’t there. I was told that using fresher lobster would probably make all the difference in the world, and I am sure that is true. So, I guess I will just have to try this again, when I am on the coast of New England, watching the fishermen bring in their haul. Here’s to dreaming.

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Refrigerated crescent roll dough is the base of this easy cheese danish recipe. Filled with cream cheese and topped with vanilla glaze. // PassTheSushi.com
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