Breezin’ Up At The Beach Cookbook

My daughters and I are working together on a small cookbook to sell at our Breezin’ Up stores. We are planning to market it along with a ticking stripe apron. We are calling it: “Breezin’ Up At The Beach”.

It will make a wonderful hostess gift for our customers who are visiting friends at their beach houses!

All three of us love to cook and we are all  into healthy food! Sean is a graphic artist and works for Breezin’ Up, and Erin works at in NYC. – a fresh, organic meal delivery service. We figured between the three of us we could come up with a nice little summer cookbook.

Our plan is to include a sampling of colorful, healthy summer dishes that people associate with the beach. It will include a breakfast option, a few salads, some seafood dishes and a dessert or two. We would like to incorporate the local produce and sustainable seafood that is readily available at the farmer’s markets near the beach towns our stores are in.

This is our first test recipe for what we call our “Open Face Lobster Roll Tartine”. We tried to put a fresh, healthy spin on the typical Lobster Roll sandwich which is so popular in the Hamptons. We added a few colorful ingredients that are not in most Lobster Rolls. We also made it “open faced” on toasted sourdough bread instead of using a hotdog bun.

Ingredients for 4 Tartines:

  • Four slices of sourdough bread
  • two 1 lb. lobsters or one 2 lb. lobster
  • 1/2 cup of chopped celery
  • 2 thinly slice green onions
  • 2 TB. of chopped chives
  • 1/4 cup of finely chopped red pepper
  • juice of one lemon
  • 1/2 teaspoon of grated lemon rind
  • 3 TB. of mayonnaise
  • 1/2 teaspoon of Dijon mustard
  • salt & fresh ground pepper
  • 1/8 teas. of red pepper flakes
  • one ripe sliced avocado

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Chop, slice and mince the celery, parsley, red pepper and chives and put it all in a bowl.

I was not looking forward to the boiling of the lobster, so I was very happy to see that my local market, Citarella’s carried already steamed lobsters! (if you buy a live lobster, steam it for ten minutes in boiling water)

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Crack the lobster open and pull out the meat. It definitely comes in handy to have special tools for this!

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Mix the mayonnaise, mustard, salt, pepper, lemon juice & lemon rind in a bowl.

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Add the mayo mixture to the bowl of chopped celery, red pepper, green onions, chives & parsley.

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Toast the sourdough bread and top each slice with slices of avocado. Add a heaping spoonful of lobster mixture over that, then spread some extra chives, red pepper flakes, salt & pepper on top.

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Serve and enjoy!

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Look for our Breezin’ Up At The Beach Cookbook at all Breezin’ Up stores this summer!


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