The warmer temperatures lately have us thinking about summer and with that comes summer flavors.
Chef Lou Ortiz with Chesapeake & Maine in Rehoboth Beach, Del. stops by the Kirby and Holloway Kitchen to share some popular summer menu items with us. We’re making SeaQuench Ale mussels and a lobster roll.
Chef Lou shows us how to properly break down a lobster to make that delicious lobster roll as well! Be sure to follow Chesapeake & Maine on Facebook here.
Mussels
- 1# Mussels
- 1oz oil
- 1oz minced shallot
- .5 oz minced garlic
- 1oz chopped bacon
- 3oz chopped blanched Brussel sprouts
- 4oz Seaquench ale
- 1oz Heavy cream
- Pinch of salt and pepper
- Minced parsley for garnish
Method: IN a hot pan with oil, add your shallot garlic and bacon and simmer. Once they have all begun to caramelize, add your blanched Brussel sprouts. Saute for 1 min. Add in Mussels and Seaquench ale. Once Seaquench begins to simmer, and the cream and salt and pepper. Cook at a simmer with the lid on til the sauce thickens and all mussels have opened. Transfer to a bowl and garnish with Parsley Enjoy!
Lobster Roll
Lemon Mayo
- 5oz mayo
- 1T lemon zest
- .05oz lemon juice
- Pinch Cayenne pepper
- Pinch Salt
Herb mix
- .05oz Minced Parlsey
- .05oz Minced Chives
- .05oz Minced Tarragon
- Whole Lobster
- 2 ea Lobster rolls
- butter
Method: Break down the cooked lobster and remove all the meat. Chop the meat and set aside. In a small mixing bowl, mix the mayo, lemon zest, lemon juice, cayenne and salt to taste. In a second mixing bowl, add 6oz of lobster with a 1 ounce of the lemon mayo and a pinch of salt and mix. Mix all the herbs together and add a pinch of the herbs to the lobster mix. Coat the lobster roll in butter and toast on each side. Fill the lobster mix in the buns and serve!
