Living in the South is a wonderful predicament, but as all Southerners know it sure gets hot and humid. Especially in August. To escape the heat, Dave and I are visiting 2 of our favorite states, Vermont and Maine. The Green Mountains of Vermont, surrounded by fertile valleys,
flowered meadows, white clapboard houses
and barns of all shapes and sizes…
is the perfect heat getaway.
After enjoying the Green Mountains we travel to the shore, the coastline of Maine.
I can hardly wait to eat lobster. I will eat lobster every day, every way possible. Lobster rolls.
And a lobster boil.
Lobster Rolls
Serving Size: 4
Ingredients
- 2 1/2 cups of lobster meat
- 3 tablespoons of mayonnaise
- juice of one small lemon
- 1 tablespoon of chives, chopped
- pinch of kosher salt
- freshly ground pepper
- 4 bakery hot dog buns or lobster roll buns if you can find.
Instructions
- Chop the lobster meat into large chunks.
- In a medium bowl, add mayonnaise, lemon juice, chives, salt and pepper. Mix.
- Butter the sides of the buns and toast in a pan on medium high heat until golden brown.
- Pile lobster meat onto buns.
By KathyMillerTime
Adapted from Honestly Yum
Recipe Printed from www.kathymillertime.com
If you can’t be in Maine this summer, try using our fresh Florida local shrimp. Make your own shrimp rolls.
Shrimp Rolls ala Lobster Rolls
Serving Size: 8
Ingredients
- 2 1/2 pounds medium shrimp, peeled, deveined
- Kosher salt
- 2 large celery stalks, peeled, finely chopped
- 1/2 cup sweet onion (Vidalia onions are great), finely diced or scallions if preferred
- 1/2 cup mayonnaise
- 2 tablespoons chopped fresh dill
- 2 tablespoons fresh lemon juice
- 2 teaspoons red wine vinegar
- 1/2 teaspoon paprika
- Freshly ground black pepper
- 8 hot dog buns, preferably potato, split
- 4 tablespoons unsalted butter, room temperature
Instructions
- Bring water to a boil.
- Add shrimp and cook 2 minutes (or until water comes back to a boil). Do not overcook.
- Drain; rinse with cold water until cool.
- Pat dry and chop into bite-size pieces.
- Whisk together celery, onions, mayonnaise, dill, lemon juice, vinegar, and paprika; season with salt and pepper. Fold in shrimp.
- Meanwhile, heat broiler. Toast buns on rimmed baking sheet until golden brown, about 3 minutes.
- Spread butter on each toasted bun and fill with shrimp salad.
By KathyMillerTime
Adapted from Bon Appetit
Recipe Printed from www.kathymillertime.com
Watch for more stories from our Vermont and Maine travels.
Follow our travels on Instagram and Facebook.
Come celebrate with me. I’ll save you a seat at the table.
12 Comments
Dave is the luckiest man alive!!
I’m pretty lucky too. We are visiting schools (Washington & Lee and Virginia Tech) famous battlefields (Gettysburg and Saratoga), great hiking trails, art galleries and of course great restaurants!
Kathy and Dave, I am enjoying hearing about your travels to Maine and Vermont! It brings back the wonderful times that Jay and I would have as we explored those beautiful states. Maine was our second home for many years. Enjoy every moment!!!!
I knew you loved Maine! You have had so many wonderful travels all over the world, and it’s so wonderful to experience our special country. I am getting lots of inspiration for painting. Thanks always for your comments.
Loved your adaptation of shrimp instead of Lobster rolls. And teh pictures alone help me feel cooler!
Enjoy your travels – as I know you will.
I have another Spicy shrimp roll coming up soon! Thank you for your comment and we are happy to be cooler (although we hit 88 degrees today).
The northeast is beautiful and we love seeing all of our great country!
I sure enjoyed lobster everyday during my trip to Rhode Island last week. Yum!
Followed your trip on facebook! We will be heading to Maine on Saturday, after hiking and eating our way through Vermont!
Lovely Countryside and Lobster looks mouth-watering delicious. SO glad you are continuing to enjoy your trip in such a special area.
Happy belated Birthday !!
Thanks for the birthday wishes Susan. We are enjoying our travels. Seeing such beautiful farms, eating lots of Vermont cheese and the corn is delicious, picked fresh everyday! Now looking forward to lobster.
Understand you heading north ~ no better time than summer! I’ve got couple seats waiting for you and Dave in Pennsylvania (spring, summer or fall, but NEVER in the winter) at our table. Love your stories, keep them coming 🙂
Thank you Darleen. Would love to get to your table sometime!