My Two Favorite Lobster Roll Recipes - Andrew Zimmern
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My Two Favorite Lobster Roll Recipes - Andrew Zimmern
Mar 10, 2024
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Andrew Zimmern Cooks: Lobster Salad with Brown-Butter Vinaigrette - Andrew Zimmern
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Andrew Zimmern Cooks: Lobster Salad with Brown-Butter Vinaigret…
Mar 10, 2024
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If you're lucky enough to have some leftover lobster in your refrigerator this week (maybe from yesterday's Substack recipe 😉) you should try my lobster salad with brown butter vinaigrette. Simple, easy, and delicious – it's a tasty addition to any greens or vegetables you already have at home. | Andrew Zimmern
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If you're lucky enough to have some leftover lobster in your refrigerato…
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Andrew Zimmern Cooks: Plateau de Fruits de Mer - Andrew Zimmern
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Andrew Zimmern Cooks: Plateau de Fruits de Mer - Andrew Zimmern
Mar 10, 2024
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There’s nothing more iconic to the state of Maine than the insanely delicious lobsters pulled from the cold ocean. If you can’t hop in the car and drive the Maine coast in search of the best lobster roll—although I’d highly recommend you put that on your bucket list—don’t worry. They’re easy to make at home, and perfect for a summer picnic. Fresh, plump Maine lobster, steamed, chilled, lightly dressed in mayonnaise and seasoned with a bit of celery for crunch, parsley and chive… all stuffed into
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There’s nothing more iconic to the state of Maine than the insanely d…
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One of my favorite ways to eat lobster: a simple brown butter vinaigrette and whatever fresh greens you like. To make it at home, all you have to do is melt the butter in a small pan over medium heat and cook until browned, about 5 minutes. Divide the lobster onto two plates. Surround with greens and top with minced onion and celery. In a mixing bowl, whisk together the browned butter, vinegar, lemon juice, mustard and olive oil. Season with salt and pepper, then drizzle over the lobster. Serve
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One of my favorite ways to eat lobster: a simple brown butter vin…
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Rich, creamy and loaded with lobster, this is my chowder tribute to Maine! 🦞 This is a recipe dedicated to my father and his husband, longtime residents of Portland, Maine and two men who loved that city and that state as much as anyone I have ever met. Complete recipe and video up now on Substack — and free with no paywall so you can make this dish I love so much! Subscribe at the link in my bio. | Andrew Zimmern
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Rich, creamy and loaded with lobster, this is my chowder tribut…
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I’m a firm believer that the best place to eat lobster is at home — i…
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Andrew Zimmern Cooks: Mussels Fra Diavolo - Andrew Zimmern
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