Tuesday, June 4, 2013

Lobster Rolls and Roasted Parmesan Potato Wedges

Good morning bloggers and friends! Today, I'm running off of a lack of sleep. I want to propose a relatively simple recipe, with an equally simple side. Now, normally, I have much more to say, but I'm super tired and all I feel like doing is sleeping for one hundred days. Silly, right? Yea, I think so too. For today's recipe, we will be whipping together some buttery lobster sandwiches and Parmesan potato wedges. The sandwiches are light, and perfect for Summer. When paired with the wedges, they make an excellent dinner for families who have kids, or even just want to have an easy night.

So, I'm just going to cut to the chase and ask if y'all are ready to make some yummy food? Yes? Excellent. I'll meet you in the kitchen!

Lobster Rolls & Roasted Parmesan Potato Wedges

For the Potato Wedges, you will need:

  • 4 medium red potatoes, cut into small wedges
  • 3 tablespoons olive oil
  • 1/3 cup Parmesan cheese
  • 1.5 teaspoons garlic salt
  • 1 teaspoon paprika
  • sea salt to taste

For the Lobster Rolls, you will need:

  • 1 pound lobster meat, mix of both tail and claw
  • 3 tablespoons mayonnaise
  • ½ teaspoon celery salt
  • ½ teaspoon black pepper
  • 2 tablespoons chopped chives
  • 6 pinches cayenne pepper
  • 4 top-split hot dog buns
  • 4 tablespoons melted butter


To Make the Potato Wedges: 

  1. Preheat the oven to 425 degrees. 
  2. Wash and dry the potatoes then cut each potato into 4 or 5 wedges, then cut the wedges in half.
  3. In a small bowl, combine the Parmesan, garlic salt, and paprika and set aside. 
  4. Next, toss the potatoes and oil together in a mixing bowl then add the bowl of cheese and seasonings, then stir to coat. 
  5. Dump the potatoes onto a cookie sheet and arrange in a single layer.
  6. Bake for about 25 minutes then remove from oven and turn over all the potatoes. 
  7. Put them back in the oven for another 10 or 15 minutes until they’re sufficiently crispy.

To Make the Lobster Rolls: 

  1. Chop the lobster meat into ½-inch pieces and place in a large bowl. Gently mix in the mayonnaise, celery salt, black pepper, chives and cayenne, then set aside.
  2. Heat a cast iron skillet or pan and brush the exterior of the buns with the melted butter. 
  3. Toast the buns on both sides. 
  4. Fill the buns with the lobster mixture and plate.
  5. Serve along side the potato wedges.
  6. Enjoy!

Thank you for joining me today. I hope you enjoy this very simple meal. I'll be back tomorrow (hopefully more rested than today). Until then, I bid you all happy blogging, and I'll catch you on the flip side!