Sutter Home Social Hour: June Book Club

This month’s Sutter Home Book Club selection is an enchanting story of lobsters, loyalty, and love. The From-Aways by CJ Hauser follows Leah and Quinn on their journey to Maine in search of their roots. These complicated and spunky heroines end up finding more love, heartbreak, and friendship than this little fishing town can handle.

The story is a beautiful tale about the family relationships we patch together when we move away from home. Gather your newfound family for a glass of Sutter Home White Zinfandel and enjoy the author’s favorite recipe for Lobster Rolls—what else!

Do Not Fear the Lobster Recipe

Lobster

Celery

Lemon

Mayo                                                                                                                       

Celery Salt

Hot Dog Rolls

Optional: paprika, fresh basil, roe

(3 half-pound lobsters makes about 5 rolls…but in my family, we like a generous roll, and have even been known to use a one-to-one lobster to roll ratio)

Boil the lobsters in a non-traumatic way (please reference, the True Story of Lavender and Leopold) and, after they’ve sufficiently cooled, crack and remove the meat. Place the meat in a large bowl. Tear the meat into small chunks.

Adding several scant tablespoons of mayo, mix the ingredients with your fingers so that the mayo lightly coats the chunks of lobster meat. If you are the sort of cook that the author’s mother is, you will speak to your lobster as you do this: That’s right! There we go! That’s the ticket! This is understood to improve flavor and integration. DO NOT overdress … just enough mayo to lightly coat the lobster meat is sufficient!

Add the juice of one (or one half) lemon depending on how much lobster you’re using—don’t let any seeds sneak in.

Slice two to four ribs of celery (again, depending on how much lobster) crosswise, then halve each slice. 

Add celery salt to taste.

Some people like to add a tiny bit of fresh shredded basil. This is not traditional, but it can be delicious. This is, of course, is up to you.

Be sure to add all components gradually and taste as you go so you don’t over salt.

Serve on toasted hot dog rolls.

You may sprinkle the tops of the rolls with a bit of paprika, if that kind of thing is your kind of thing.

If you are lucky enough to get a lady lobster with red roe inside, crumble the roe over the rolls as garnish.