Fun Bag

I was struggling with the self check-out, trying to juggle my phone, my groceries and my mammoth sized purse. I caught Waspy Wasperson and Irish Lebowski out of the corner of my eye, waved at Irish and proclaimed, “Hey guys! I’m wasted!”

Ya know, just a normal Sunday night. Not so normal was what happened next:

I shot Waspy a sly sideways glance and whispered loudly, “I have a lobster in my purse.” I then proceeded to triumphantly pull it out of my bag, much to the amusement of Waspy and Irish and the befuddlement of my fellow shoppers.

That’s me: subtle, classy, and reserved. Time to lay off the sauce, Lem.

The lobster was left over from Lobster Fest and I was at the store picking up some essential ingredients to create a lobster roll. Erm, or maybe lobster wrap as luck would have it. After I made such a big deal over lobster rolls a few weeks back, I am a little nervous to admit I tweaked tradition. It is a woman’s prerogative to change her mind, though, and change my mind I did.

The lobster salad for this wrap follows tradition: chunks of fresh lobster, mayo (I used light; it is bikini season!), celery, salt and pepper. I used a whole wheat wrap which held up really well alongside the salad. Keeping up with my bikini friendly adaptation on this New England classic, I made oven frites. Boiling the potato sticks for about 5 minutes and then throwing them into oven produces a fry with a remarkably crisp exterior and tender inside. It was fantastic and fresh. Full disclosure forces me to admit I made the lobster salad that Sunday night, but was not able to eat it until the next evening. It is generally best eaten fresh, but even the next day it hit the spot.

Lobster Salad

Lemmonex Original (New England Original?)

1 cooked lobster, torn into chunks

1 1/2 tablespoons mayo (I used light)

1 stalk celery, diced

salt and pepper to taste

Mix all ingredients together, chill for half an hour and serve. I used a whole wheat wrap, but to keep it real, serve it on a grilleed hot dog roll.

Oven Frites

Adapted from Easy Entertaining

5 russet potatoes
1/4 cup extra-virgin olive oil
Kosher Salt

Preheat the oven to 425 degrees F.

Peel potatoes and cut into half-inch thick slices (lengthwise) cut again into 1/2-inch thick fries. Place the potatoes into a pot with cold water and 1 tablespoon of salt. Bring up to a gentle boil and simmer until a paring knife tip goes through easily. Cooked about 3/4 of the way through.

Drain carefully and put in a bowl. Add olive oil, 1 tablespoon salt, 1/2 teaspoon black pepper. Toss well and lay out in 1 layer on nonstick baking sheet. Bake until light brown.

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