"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

New England Lobster Roll Recipe

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This recipe for New England Lobster Roll, by , is from Cooking With Care, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lisa Stagner
Added: Thursday, August 9, 2007


1/3 c. low fat mayonnaise
1 green onion
1 tsp. curry powder
1 1/2 c. (10 oz.) lobster, diced
Salt and pepper to taste
Pinch of cayenne pepper
1/3 c. finely chopped celery
2 french bread rolls
1 tbsp. butter
4 Boston lettuce leaves (green leafy lettuce is fine)

Combine mayonnaise, green onion, curry powder and cayenne pepper in a medium bowl. Add lobster and celery, blending well. Season to taste with salt and pepper.
Open/cut french bread and spread one side with butter. Heat heavy skillet over medium heat and place bread in skillet (buttered side down). Fry until golden brown and remove. Place 2 lettuce leaves on each piece of toasted french bread and mound the lobster filling on both. Gently fold over and serve warm.




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