times they are a changin'

Diptic

Big News!

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 with amazing kids, parents, and volunteers that we are already so blessed by. We thank God for this opportunity and are excited to become New Englanders!

We are very sad to leave the Midwest, but we’re trying not to look at it as God taking us from the Midwest, but rather bringing us to Connecticut. Reverse psychology… smart, right?

Anyway, I wanted to post a shout-out to my soon-to-be home and tell you all about this new season in our lives!

Because we’ve been traveling so much lately — back and forth to Connecticut and home to Upper Michigan for my grandfather’s funeral — I haven’t really been able to cook all that much.

But I was reading the new Bon Appétit 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 was at Lenny & Joe’s near Hammonasset Beach — Connecticut-style: lightly sautéed 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)

Ingredients

  • 1 ½ Tbsp light butter, melted
  • 4 reduced-calorie hot dog buns, split open (or New England style if you can find them)
  • 1 lb uncooked lobster meat (about 2–3 tails, fresh or thawed)
  • 2 Tbsp regular butter
  • ¼ tsp salt
  • ¼ tsp freshly ground black pepper
  • 2 tsp fresh lemon juice
  • ½ medium lemon, quartered

Directions

  1. Brush melted butter on the inside of each split bun; set aside.
  2. To remove meat from lobster tails, turn tails upside down and slit the underside of the shell. Crack it open and pull out the meat in one piece.
  3. Slice raw lobster into bite-sized pieces.
  4. Heat a skillet over medium-low; add butter, salt, and pepper. Sauté lobster until pink, about 4 minutes. Remove lobster and deglaze pan with lemon juice; set sauce aside.
  5. Wipe skillet clean; toast buns butter-side down until golden brown.
  6. Fill buns with lobster, drizzle with deglazed sauce, and serve with lemon wedges.

Lobster Roll – New England (Maine) Style

Weight Watchers Points+: 4 servings — 8 points

Ingredients

  • 1 lb cooked lobster meat, torn into bite-sized pieces
  • 6 Tbsp mayonnaise (or Miracle Whip if you’re on WW)
  • Kosher salt & pepper
  • 2 Tbsp butter, room temperature (½ Tbsp per bun)
  • 4 hot dog rolls (low-cal or New England style)
  • 1 head butter lettuce, thinly sliced

Directions

  1. Place 4 Tbsp mayo in a bowl with lobster; gently mash the meat (especially claw meat) into the mayo. Add remaining mayo, salt, and pepper to taste. Chill until ready to serve.
  2. Butter the outside of the hot dog rolls. Toast in a skillet over medium-high heat until golden, about 2 minutes per side.
  3. Fill with lettuce and lobster mixture; serve immediately.

Note: For all you Midwestern folks — New England–style hot dog buns are split at the top instead of the side. This lets you toast both sides and stand them upright when stuffed with lobster. Butter both sides and grill for 2 minutes per side until golden brown.

food, Recipes, Sturds Thoughts, The FutureComment