- 8 ounces cream cheese, softened
- 8 ounces sour cream
- 1/3 cup mayonnaise (we use Miracle Whip)
- 1/4 cup horseradish sauce (we use Kraft)
- 2-3 shakes tabasco
- 16 ounces imitation crab or lobster (we use a mixture)
- Cube the seafood and then do a rough chop of the cubes.
- Beat the cream cheese, sour cream, mayonnaise and horseradish in a stand mixer. Add the tabasco to taste.
- Fold in the seafood.
- Chill until flavors meld, usually a couple hours. Serve with crackers or raw vegetables.
Source: Marks family recipe
- 1 1/2 pounds unpeeled small Yukon gold (Ina’s suggestion) or fingerling (what I used) potatoes
- Coarse, kosher or sea salt
- 3 tablespoons Champagne or white wine vinegar
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon minced or pressed garlic
- 1 large or extra-large egg yolk, ideally at room temperature
- Freshly ground black pepper
- 1/2 cup olive oil
- 1/4 cup dry white wine (you can skip this, or use less, with little harm; I used 1 tablespoon vermouth instead)
- 3 tablespoons drained capers (I imagine minced cornichons would be a good alternative)
- 6 scallions, thinly sliced (yielding about 1 cup)
- 2 medium stalks celery, diced small (about 1/4 inch) (yielding about 1/2 cup)
- 1/2 cup finely diced red onion
- 1 1/2 pounds cooked lobster meat, cooked and cooled, in a 1-inch dice (from about 7 to 8 pounds fresh lobster; see post above for better budgeted suggestions)
- 1 lemon
- 3 tablespoons coarsely chopped fresh tarragon (Ina’s suggestion) or flat-leaf parsley (what we used)
Cook the potatoes: Place the potatoes in a large pot and cover with an inch or two over water. Add 1 tablespoon salt and bring to a boil. Lower the heat and simmer for 15 to 25 minutes, depending on the size of the potatoes, until just tender. (A bamboo skewer is ideal to test them.) Drain in a colander, and let potatoes cool for 5 minutes. Cut potatoes into quarters or halves (or fingerlings into 1/2- to 1-inch segments) and place them in a large bowl.
Make the vinaigrette: Whisk together the vinegar, mustard, garlic, egg yolk, 1 teaspoon salt, and many grinds of black pepper (Ina recommends you use a full teaspoon of pepper). Whisking constantly and vigorously, pour the oil in in a thin drizzle, ideally making an emulsion. Stir in the wine (if using) and capers.
Assemble the salad: While the potatoes are still very warm, pour half the vinaigrette on the potatoes and toss them gently, allowing them to soak up the vinaigrette. Stir in the scallions, celery, red onion, lobster, and add enough vinaigrette to moisten. Reserve any remaining vinaigrette for later. Add the zest and juice of the lemon, the tarragon or parsley, and more salt and pepper to taste (Ina calls for another 2 teaspoons salt and 1 teaspoon pepper, but this felt like overkill). Cover with plastic wrap and refrigerate for at least an hour to allow flavors to blend. Taste for seasonings and add more vinaigrette, if necessary. This salad is especially good served closer to room temperature.
serves Makes 2 large sandwiches, serving 2 or 4, active time 1 hour, total time 1 hour
- 2 ripe tomatoes
- 2 small lobsters (about 1 pound each)
- 2 to 3 tablespoons fool-proof homemade mayonnaise
- 2 teaspoons fresh juice from 1 lemon
- 2 tablespoons finely sliced chives
- Kosher salt and freshly ground black pepper
- 1 pound thick-cut bacon
- 2 small loaves ciabatta, split in half horizontally
- 1 avocado, thinly sliced
- 4 iceberg lettuce leaves, crisp white/pale yellow parts only
- For the Tomatoes: Bring a large pot of water that can fit a steamer attachment to a boil. Cut a small X in the bottom of each tomato. Place tomatoes in water and cook for 30 seconds, then immediately transfer to a bowl of cold water. Set aside. Pour off all but 1 inch of water from Dutch oven and add steamer insert. Cover and keep hot.
- For the Lobster: Adjust oven rack to middle position and preheat oven to 350°F. Meanwhile, kill each lobster by pressing the tip of a heavy chef’s knife in the crack just behind the eyes in the center of the carapace. Press down firmly, then split head in half. Using kitchen towels, twist off tail and claws (including knuckles) from carapace. Save carapace for another use.
- Place lobster claws and tails in steamer insert. Cover and steam for exactly 2 minutes, then transfer lobster to a foil-lined rimmed baking sheet (lobsters may still be twitching slightly—this is a reflex reaction. Don’t worry, they are dead). Repeat with remaining lobster. Transfer to oven and roast until claws reach 135°F in the center as measured on an instant-read thermometer, about 7 minutes. Remove claws and set aside on large plate. Continue roasting until tails reach 135°F in center, 7 to 15 minutes longer (depending on exact shape of tails). Remove from oven and transfer to a bowl of cold water.
- When cold, shuck lobster meat. Roughly chop, drain on paper towels, then transfer to a large bowl. Add 1 to 2 tablespoons mayonnaise (to taste), lemon juice, and chives. Season to taste with salt and pepper. Keep lobster salad refrigerated until ready to use.
- For the Bacon: Lay bacon slices on a foil-lined rimmed baking sheet, allowing each slice to overlap slight lengthwise to form a solid sheet of bacon. Transfer to oven and cook until crisp, about 20 minutes. Remove from oven and let cool slightly. Preheat broiler to high.
- While bacon cooks, peel tomatoes (the skins should slip off). Split each tomato into quarter, then using a sharp chef’s knife, remove the inner flesh and seeds to form 8 tomato filets. Set aside.
- Transfer bacon sheet to a cutting board, reserving fat separate. Cut bacon sheet into large pieces that just fit the bread. Set aside.
- Spread cut surface of each piece of bread with 1 teaspoon rendered bacon fat. Broil cut-side-up until well-browned.
- To Assemble: Spread mayonnaise to taste on each bottom bread half. Arrange avocado slices on top. Arrange bacon sheet on top of avocado. Add tomato filets. Spread mayonnaise to taste on the top of each bread half. Add lettuce leaves. Press lobster salad into lettuce leaves, compressing bread slightly. Close sandwiches. Cut in half, and serve.
1 quart chicken broth (4 cups!)
1 tablespoon butter
1 cup finely chopped onion, or 1 tablespoon dried minced onion flakes
1 (32-ounce) package of frozen corn
2 garlic cloves, chopped
1 teaspoon kosher salt
1/2 teaspoon cayenne pepper
1 (6-ounce) can lump crabmeat, drained and picked through
1 cup half and half or heavy cream (to add later)
1 avocado, sliced (to add later)
Use a 4-quart slow cooker. Pour the broth into your crockpot, and add butter and onion. Stir in frozen corn, garlic, butter, cayenne, and the crabmeat (make sure you pick through canned crab—shells often occur!) Cover and cook on low for 8 hours, high for 4 hours, or until the onion is cooked through and translucent. If you’d like a thicker broth, pulse a few times with an immersible blender, or scoop out a cup or so and blend in a traditional stand blender, then stir it back in (carefully!).
Add half and half or cream. Stir well, and ladle into bowls or bread bowls, and garnish with avocado slices.