One last summer dish? I can't let go of summer food or summertime just yet. I have to close my pool up soon--my first pool I've owned. Can I tell you I have a love-hate relationship with it. They are one of the most expensive things to own and run. The equivalent of driving around in a convertible with the top down with bags of money in the back seat opened and flying out. But on the other hand, I love my pool; loved my nightly swims. All that hard work of cleaning it, vacuuming it, scrubbing the sides--you bet I was going to go swimmming daily. And now the seasons are changing and I will miss my swims, I will miss the morning skimming of the pool of the nights leaves, bugs and happy frogs swimming about in the pool. All of a sudden here in the NE it's colder (a lot colder) and so it's time to close it up. Sad. But I do get to look forward to fall. And every foodie knows that with fall comes MORE baking. So I'm looking forward to that. But before that happens I have a couple seafood summer dishes to share with you.
Living on cape cod there is lobster everywhere; one can get sick of it, so you need to be creative with it. So I've taken lobster salad and made it spicy and a few extra layers of flavor added in. It has chili peppers, adobo sauce, lime and cliantro in it; wonderful mix, beautiful layers of variating flavors.
lobster salad with spicy adobo-mayo sauce
take a pound of cooked chilled lobster meat (tails & claws)
sprinkle the juice of one lime over lobster cover,set aside in fridge
for the sauce combine (in a non-reactive bowl)
about 2-3 TB of chili's in adobo sauce, chopped nice & fine
3-4 TB Hellmans mayonaise
1 ts lime juice
2 TB chopped fresh cilantro
Mix all together in a non reactive bowl (glass, ceramic, plastic), it's best to let the flavors mix a bit before serving. So chill covered in fridge for about half hour. recipe by dawn finicane of vanillakitchen.blogspot.com When ready to serve, make sure you use toasted & buttered buns! Serve with lettuce. Garnish with more chopped fresh cilantro or fresh parsley.
Cook notes: the chili in adobo sauce is HOT. So be careful; use as much or as little as you like. I like my stuff hot so I used a good amount.