The cucumbers and tomatoes are in full production – I’ m harvesting about 5 tomatoes and 3 cucumbers each morning… more than I can consume on my own. So I’ve been having garden parties.
I slow roasted tomato wedges with olive oil, salt, pepper and thyme. By cooking them slowly, the excess water evaporates and the flavors intensify. The drier tomato paired beautifully with fresh ricotta that was seasoned with basil and lemon. I served them with crackers, though a cucumber base would work well too.
And speaking of cucumber bases, I sliced several cucumbers and served them with lobster salad.
Lobster Salad
1 cup chopped lobster meat (about 1/2 pound)
1 – 2 tbs. mayonnaise
1 tbs. fresh tarragon
2 tbs. chopped celery
1 tbs. chopped scallions
1 – 2 tsp. lemon juice
salt to taste
Mix everything together. Serve with buttered rolls or cucumber slices.
Lovely dish for a garden party! I’m so glad we live in New England, where fresh lobster is easy to come by.
I made this recipe at home. I used Stallions instead of onions. It didn’t have any celery but it was still delicious.
This lobster salad recipe really looks very appetizing. I wonder how my wife will feel if I serve this dish for her?