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Food for Your Summer Mood

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Summer's in full swing, so why not do a little backyard entertaining? Check out these delish recipes from celeb chef Susannah Locketti for lobster rolls and smoky garlic Parmesan fries. Yum!


Smoky Garlic Parmesan Fries

Put these in the oven before you start on the lobster rolls. They bake up in about 40 minutes, so you can time them perfectly with your warm lobster rolls. Smoked paprika can be found in most grocery spice racks, or simply order it online and save yourself the drive.

1 large russet potato
1 tablespoon olive oil
1 tablespoon grated Parmesan cheese
2 minced garlic cloves
1 teaspoon smoked paprika
Kosher salt & pepper to taste

Preheat the oven to 425 degrees and line a cookie sheet with parchment paper. Slice the potatoes lengthwise to form ½-inch thick oval slices. Then place the ovals flat and cut into French fries. Place the raw fries on the parchment paper and drizzle them evenly with olive oil. Top with cheese through spices and toss to coat. Place all fries flat without any overlapping and bake for 40 minutes until fries are golden brown. Season with kosher salt and serve immediately.

Warm Lobster Rolls

I live in New England, and lobster rolls are on every menu right now! I like a change of pace from the traditional mayonnaise-based version. This recipe relies on olive oil to bind a yummy blend of garlic, lobster, and herbs into an easy but delicious combo. If you don't want to stuff it into a roll, toss it in some pasta instead for a quick and elegant seaside dinner.

2 tablespoons olive oil
2 minced garlic cloves
Meat from 2 cooked lobsters
1 tablespoon minced fresh herbs (such as basil, tarragon, lemon balm, or parsley)
Squeeze of lemon juice and a tad of zest
Dash of smoked paprika (optional)
Kosher salt and pepper to taste

Heat a small skillet over medium-high heat, either on the stove or grill top. Add the olive oil and garlic and cook until the garlic softens and flavors the oil. Add the lobster through spices and toss to evenly coat. Cook until the lobster meat is warm and serve immediately in a Portuguese roll with Smoky Garlic Parmesan Fries.

All recipes courtesy of Susannah Locketti

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