What's better than sweet succulent lobster meat lightly tossed with mayo and a squeeze of fresh lemon juice, all piled in buttery split-top toasted buns? You just have to indulge in this over-the-top sandwich one last time before summer gives way to autumn. We customized our lobster rolls with crunchy celery and scallions, then finished with a drizzle of warm drawn butter- what could be better!
This asparagus and stir fried steak teriyaki dish makes a great one-pot meal, especially piled over a bed of baby spinach or arugula. It's a stunning main course! Recipe used by permission from Dinner at Home by JeanMarie Bownson, published by the Chicago Tribune.