Victoria Day = Planting herbs and flowers, & Lobster roll!!!

IMG_0622In my neck of the woods, Victoria Day is when everyone plants their gardens, in my case that would be my planters. Although I would love to have a small patch of vegetables, the market being less than 10 blocks away makes it super easy to get my seasonal fruits and veggies with as little effort as walking. So out of the shed came the terrace furniture, into the planters flowers, herbs and a first this year some leafy greens. I can’t wait to pick out some lettuce straight from my little garden into my sandwich 🙂 I LOVE summer! And to celebrate the sun coming out and making it a perfect day, lobster roll! How happy am I?! I absolutely love lobster. I think its seasonal rarity keeps that flame alive, I truly get excited when they appear at the market! And the lilac have just come in bloom, and the lily of the valley… This is a very special time of the year, when colours, smells and senses just spring to life. Welcome spring!!!

IMG_0604Recipe

For the lobster roll

1 1/4 lbs cooked lobster

1 small shallot, minced

1 teaspoon mayonnaise

1 tablespoon greek yogurt

A few sheets of shredded lettuce

2 tablespoons minced chives

Salt & pepper to taste

1 sandwich roll, buttered and toasted in cast iron pan

IMG_0611IMG_0613For the potato salad

1 cup new potatoes, boiled whole until tender but still firm, quartered

3 sprigs of fresh dill, minced

1 tablespoon greek yogurt

1 teaspoon mayonnaise

1 green shallot, minced

Salt & pepper to taste

For the asparagus salad

5 asparagus spears, shaved with a vegetable peeler

1 tablespoon thinly sliced red onion

1/4 pickling liquid (water, sugar, vinegar, salt)

Instructions

Pickle asparagus and onion in the liquid while preparing the lobster and potato salad, set aside. Place all the ingredients for the potato salad in a mixing bowl and blend well, set aside. Using kitchen shears, cut up lobster, removing knuckle, tail and claw meat, try keeping the claws in their shape. Cut tail into 1/4 inch slices. Reserve.  Reserve shells and head in fridge to make stock, or freeze if not making the stock the next day. Place knuckle meat in a mixing bowl with all ingredients except roll and lettuce and mix to combine.

Place shredded lettuce on roll and top with knuckle mixture, top with reserved tail slices and decorate with claws. Plate with potato salad and drained asparagus.

Enjoy! Serves 1.

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