WellesleyWeston Magazine


Launched in 2005, WellesleyWeston Magazine is a quarterly publication tailored to Wellesley and Weston residents and edited to enrich the experience of living in two of Massachusetts' most desirable communities.

Issue link: https://wellesleywestonmagazine.epubxp.com/i/107826

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Page 178 of 203

ISLAND CREEK OYSTER BAR'S LOBSTER SLIDERS ON TOASTED BRIOCHE 2 (11∕2 lbs. each) lobsters, steamed until cooked, and cooled ∕2 cup mayonnaise 1 2 tbsp. crème fraîche or sour cream ∕4 cup pickles, diced small 1 ∕4 cup celery, diced small 1 1 tbsp. lemon juice 1 tsp. celery salt 1 tbsp. kosher salt 1 tsp. pepper, preferably white ∕4 cup (4 tbsp.) butter 1 12 small brioche or similar rolls, each cut in half n Remove all meat from the lobsters and dice into medium pieces. In a bowl, mix the mayonnaise, crème fraîche, pickles, celery, lemon juice, celery salt, kosher salt, and pepper with the lobster meat. Cover and refrigerate until ready to use. n In a non-stick pan or on a griddle, melt the butter. Place the rolls, face down, in the pan, until lightly toasted, about 2 to 3 minutes (watch carefully so they do not burn). n Fill the rolls with lobster salad and serve immediately. This recipe is best served with homemade coleslaw and chips. Makes 24 sliders sliders, the lobster can be cooked and cooled, then mixed with mayonnaise and seasonings and refrigerated. All you need to do at serving time is toast the mini rolls, fill each one with the lobster mixture, and set them out on a platter decorated with parsley and the canapés can also be made ahead. "If you're entertaining at home, you want to make it as easy on yourself as possible so you can enjoy your guests," says Sewall. 177 s p r i n g 2 0 1 3 | We l l e s l e y We s t o n M a g a z i n e lemon wedges. The cucumber mixture for

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