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Lobster Slider Recipe

Ingredients

  • Meat from a 1 1/2-pound cooked lobster (1 1/4 cups), cut into 1/2-inch pieces
  • 2 tablespoons mayonnaise
  • 2 tablespoons crème fraîche
  • 1 tablespoon minced shallot
  • 1 tablespoon finely diced dill pickle
  • 2 tablespoons finely diced celery
  • 1 1/2 teaspoons minced tarragon
  • 1/2 teaspoon finely grated lemon zest
  • Kosher salt and freshly ground white pepper
  • 1 tablespoon unsalted butter, at room temperature
  • Eight 2-inch round soft dinner rolls, split

Lobster Slider Recipe

Directions

  1. In a medium bowl, mix the lobster with the mayonnaise, crème fraîche, shallot, pickle, celery, tarragon and lemon zest. Season with salt and white pepper and refrigerate until ready to use.
  2. Lightly butter the cut side of each roll. Heat a large skillet over moderate heat. Toast the rolls in the skillet, cut side down, until lightly golden, about 1 minute. Transfer the rolls to a work surface. Spoon about 3 tablespoons of the lobster salad on the bottom half of each roll. Close the sliders and serve.

Big Mac Salad Recipe

Jordon loves Big Macs but since he started chemotherapy, he can’t keep down a lot of breads.  So this easy to make salad means he can enjoy a Big Mac again and I can premake it and have some ready when he is.

Ingredients

  • 1 pound ground beef
  • 2 teaspoons Montreal steak seasoning
  • 6 cups torn iceberg lettuce
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1 cup salad croutons
  • 1 medium tomato, chopped
  • 1 small onion, halved and thinly sliced
  • 1/2 cup dill pickle slices
  • Thousand Island salad dressing

Directions

  1. In a large bowl, combine beef and steak seasoning, mixing lightly but thoroughly. Shape into twenty 1/2-in.-thick patties. Grill burgers, covered, over medium heat 3-4 minutes on each side or until a thermometer reads 160°.
  2. In a large bowl, combine lettuce, burgers, cheese, croutons, tomato, onion and pickles. Serve with salad dressing.
    Freeze option: Place patties on a plastic wrap-lined baking sheet; wrap and freeze until firm. Remove from pan and transfer to a resealable plastic freezer bag; return to freezer. To use, cook frozen patties as directed, increasing time as necessary for a thermometer to read 160°. Yield: 4 servings.