Our recreational division shares three simple recipes to complement homemade lobster rolls with a watermelon salad and spiked lemonade outdoors this summer.
Here are a few summer recipes with no need for professional guidance, celebrating some of the season's best flavors: fresh lobster, juicy watermelon and effervescent lemonade.
Ingredients
- Kosher salt, for the water
- 2 (1 1/4 pound) lobsters, broken down with claws and tails separated
- 1/4 cup mayonnaise
- 1/4 cup celery, finely diced
- 4 brioche rolls
- 1 ounce (2 tablespoons) butter, melted
- Fresh black pepper
- 4 lemon wedges
Directions
- Fill up a large bowl of ice water and set aside. Fill a large pot of water, heavily salt, and bring to a boil.
- Once water is boiling, place the lobsters in the pot and cook until they turn bright red, about 12 minutes for the claws and 10 minutes for the tails. Using a pair of tongs, plunge the lobsters into the ice water bath for 2 minutes and then drain the excess water.
- Crack the lobster tails and claws and remove the meat. Remove and discard the intestinal vein that runs the length of each lobster tail. Once the meat is removed, cut the lobster meat into 1/2-inch pieces and pat dry. Place the chopped lobster meat into a strainer set over a bowl and refrigerate until chilled.
- Once lobster meat is chilled, place meat into a large bowl and mix with mayonnaise and diced celery.
- Brush rolls with melted butter and toast in a hot skillet.
- Put lobster mix in rolls, grind a few cracks of black pepper on top and serve with a lemon wedge.
Watermelon-Feta Salad
Yields 4 servings
Ingredients
- 1 medium seedless watermelon, rind removed and chopped into 1-inch pieces
- 1 lime, juice and zest
- 3 tablespoons extra virgin olive oil
- 1/4 cup mint, chopped, plus additional for garnish
- 1/2 cup feta cheese, broken up into chunks
- Salt and pepper, to taste
Directions
- In a large bowl, combine chopped watermelon, lime, olive oil and mint. Toss until well combined. Season with salt and pepper, to taste.
- Place onto a serving platter and top with feta cheese chunks. Garnish with additional mint and serve immediately.
Spiked Lemonade
Yields 4 servings
Ingredients
- 1 1/2 cups water
- 1 1/2 cups sugar
- 3/4 cup lemon juice
- 1 cup bourbon
- Sparkling water, to taste
Directions
- In a small saucepan, combine water and sugar over medium heat. Bring to a simmer to dissolve sugar. Remove from heat and let cool.
- In a large pitcher, combine sugar syrup with lemon juice, stirring to dissolve. Add ice halfway up the pitcher. Add bourbon and stir to combine.
- Serve lemonade in a glass filled halfway with ice, topping each glass with sparking water.
Don't miss more cocktails and recipes in ICE's free online recreational classes.
