As the Labor Day weekend approaches, I've been panicking that summertime is nearing it's end. The season has tip-toed right passed me so I'm in a mad rush to do all things warm weather-related within the next week or so. It's nearly impossible for me to soak up a summer's worth of sun in a weekend so I'll resort to food. Lobster rolls to be exact. I fell smitten over this little recipe because not only was it super simple, but it also used Greek yogurt instead of mounds of mayo and melted butter. It was the bees knees...
Although I would've loved to use freshly caught and steamed lobster, that's just unrealistic for me in my tiny kitchen. I don't even own tongs! Thanks to the lovely Whole Foods, I was able to buy 8 ounces of lobster meat. I did need to thaw it out, but once it was ready to work with, the rest was piece of cake. In less than 10 minutes, I chopped all the ingredients and just blended together for a tart and refreshing summer's dinner.
And, of course, the whole wheat buns were extra toasted. Enjoy what little we have left of summer! xo
Recipe: Lobster Rolls via Food Network
+ 2nd photo via flickr
1 comments:
Hmmm looks delicious!
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