Featured Recipe



Yield: 20 lobster rolls

2 four ounce cold water lobster tails
1 T black peppercorns
1 stalk celery  roughly chopped
4 lemons  halved
4 bay leaves4oz white wine
1 gallon water
4 T kosher salt  plus ½ t kosher salt
2 T finely chopped cucumber
½ tsp old bay seasoning
1tsp finely chopped dill
zest of ¼ of a lemon
juice ½ a lemon
1/4 cup mayonnaise
¼ tsp fresh ground black pepper
2 cans Pillsbury homestyle biscuits
2 T butter
1 egg yolk


Prepare the Court Bouillon, bring Water to boil add, peppercorns, celery, lemon halves and juice, bay leaves, white wine, and salt simmer for 20 minutes. Add lobster and poach until cooked, about 7 minutes- transfer lobster to an ice bath and promptly cool.  Remove meat from shell and small dice the meat

Make dressing, combine mayonnaise, fresh ground black pepper, salt, old bay, lemon zest and juice, and dill – toss lobster meat and diced cucumber with dressing taking care not to overdress

Make buns, open biscuits and cut circles into squares, cut squares in half making rectangles. Place rectangles on a baking sheet and brush with egg yolk, bake until golden brown.

To assemble, slice a “V” long ways down the top of the bun, place a baton of butter in the “V” and toast the buns for 2 minutes, fill the “V” with the lobster salad and garnish with a pinch of old bay


June 27, 2016
Catered food events and venue

One Bite Lobster and Mini Beer

April 28, 2016
Catered food events and venue

Loaded Baked Potato Bite (Vegetarian)

March 29, 2016
Catered food events and venue

Pork Belly Bao

February 18, 2016
Catered food events and venue

Barolo Braised Short Ribs

Font Resize