Table Around the FAMILY TIME beach-shack staple


Shore Thing


Transport your family to the


New England coast with this


CLASSIC NEW ENGLAND LOBSTER ROLLS Active: 50 minutes (includes shelling time) Total: 1 hour Serves: 4


3 (1½ lb) live lobsters 1 stalk celery, diced


¼ to ½ tsp celery seed ½ cup mayonnaise 2 Tbsp unsalted butter 4 split-top hot dog buns


1. Put lobsters in freezer while you bring a large pot of salted water to a boil. (Freezing makes them easier to handle.) Boil lobsters 10 to 12 minutes, until bright red; let cool completely.


(You can cook and refrigerate lobsters 1 day in advance.) 2. Shell and roughly chop lob- ster meat. You should have 2 cups. Combine meat, celery, celery seed, and mayo in a bowl. 3. Melt butter in a skillet on medium-high heat. Add buns; toast until golden. Fill with salad.


PER SERVING: 490 cal, 22g carbs, 29g protein, 30g fat, 215mg chol, 1,010mg sodium, 1g fiber


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PHOTO: ANDREW PURCELL; FOOD STYLING, CARRIE PURCELL; PROP STYLING, HEATHER CHONTOS. RECIPE DEVELOPMENT: SARAH DIGREGORIO. NUTRITION ANALYSIS/CONSULTING: JEANINE SHERRY, M.S., R.D.


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