times they are a changin'

Diptic

I know I have been so absent on my blog lately and I am sorry! I have been zipping here, zipping there, downing cups of Dunkin' Donuts, and craigs-listing my little hiney off because...as of Sunday, my husband Andrew has been offered the position of Youth Pastor at Bethany Covenant Church in Berlin, Connecticut!It is a wonderful church, which amazing kids, parents, volunteers, etc that we are so blessed by already. We thank God for this opportunity, and we are excited to become New Englanders! We are very sad to leave the midwest, but we are trying not to look at it in the way of God is taking us from the midwest, but He is bringing us to Connecticut. Reverse psychology...smart.Anyways: I wanted to post a SHOUT OUT to my soon to be home and tell you all about the news in our lives!Because we've been traveling so much lately back and forth to Connecticut and home to Upper Michigan for my grandfathers funeral, I haven't really been able to cook all that much. But I was reading the new Bon Appetit on the plane a few weeks ago, and they had an entire section on the Lobster Roll. Being new to the idea of fresh lobster, the only one I've had has been at Lenny & Joes near Hammonasset Beach...Connecticut style lightly sauteed in butter and served warm (unlike traditional New England style...served chilled in mayo)I think I might prefer New England style...but you decide.

Lobster Roll

Connecticut Style

Weight Watchers Points+ 4 servings: 7 points (with the low cal bun option)

1 1/2 Tbsp light butter, melted4 roll(s) reduced-calorie hot dog bun(s), split open or if you're on the east coast, use New England Style...see my note below.1 lbs uncooked lobster meat (about 2-3 tails fresh or frozen&thawed)2 Tbsp regular butter¼ tsp salt¼ black pepper, freshly ground2 tsp fresh lemon juice½ medium lemon, quartered

1. Brush melted butter on inside of each split hot dog bun; set aside.2. To remove meat from lobster tails, turn tails upside down and make a slit with a sharp knife in the underside of shell from top to tail. Hold shell with both hands and crack shell backwards so you can pull lobster meat out of shell in one piece, starting at top and working it out of the tail.3. Slice raw lobster into bite-sized pieces.4. Heat skillet over a medium-low heat; add butter, salt and pepper. When butter has melted, sauté lobster until pink, about 4 minutes. Remove lobster to a plate and deglaze pan with lemon juice; remove sauce from skillet and set aside.5. Carefully wipe skillet clean; set over medium heat. Toast hot dog buns, buttered-side down, until golden brown.6. Lay each toasted bun open on a plate and fill with lobster. Pour deglazed sauce over rolls and serve with lemon wedges. Yields 1 lobster roll per serving.New England/Maine Style

Weight Watchers Points+ 4 servings: 8 points

1 pound cooked lobster meat, torn into bite-size pieces6 tablespoons mayonnaise (or miracle whip if you're on WW)Kosher salt & pepper2 tablespoon butter, room temperature (1/2 tbs per bun)4 hot dog rolls (again, if you're on WW you should use low cal, but New England style is fun too)1 head of butter lettuce, thinly sliced

1. Place 4 tbs of mayo in a bowl with the lobster...slowly mash the meat (especially the claw meat) into the mayo...this will give it a nice moist and smooth consistency. Mix in remaining tablespoon of mayo, salt & pepper to taste...chill until ready to serve.2. Butter outside surfaces of hot dog rolls. Heat medium skillet over medium-high heat. Place rolls, 1 buttered side down, in skillet; cook until browned slightly, about 2 minutes per side. Open rolls. Fill with lettuce, then lobster mixture, and serve.*For all you Midwestern folks like me...New England style hotdog buns (seen in the picture above): It’s basically a hot dog bun with white sides that’s split at the top, instead of the side. This way you can toast both sides and have it stand perfectly upright when stuffed with lobster. You’ll want to butter both sides of each bun and grill for 2 minutes per side, until golden brown.