Chef has Busy Week!

Some weeks are just busier than others and this has been one of those weeks. I’ve had some overnight company and needed to prepare a talk. Now I am really far behind (but I really love company)!

I will now again try to keep you updated about our latest cookbook selections. These come from Amy Houts’ upcoming book, Cooking Around the Country With Kids.

Since we are traveling through Maine on our imaginary tour of the New England States, I would like to share with you another recipe. This one is for Lobster Salad. This recipe uses lobster meat in a salad you can eat on crackers.

2 cups minced (diced very fine) cooked lobster, cooled
1/3 cup mayonnaise
1/2 cup minced celery
Salt and pepper to taste

Combine all in a bowl. Serve with crackers. Makes about 2 1/2 cups.

The hardest part will be getting the meat out of the lobster, as it gets very messy. You will need an adult to crack the shells and help you remove all the tasty morsels of lobster. As you are doing this, save out a little to dip into melted butter. It makes a wonderful combination of flavor and taste!