Summer is the season of the lobster.
Healthy Hollywood recently spent a few days at the beach in New York's Shelter Island. The marquee menu item at all the local restaurants was lobster - lobster pasta, lobster salad and, of course, the season fave -- the lobster roll.
Although lobster is available all year round, most lobsters are harvested and eaten in the summer months. The lobster meat tends to be juicier, sweeter and is definitely cheaper and more plentiful at this time of the year.
And, lobster goes perfectly with a nice, crisp glass of chardonnay. The perfect summer evening - good friends, the beach, lobster and wine!
The folks over at Clos du Bois wine shared their favorite recipe for lobster salad...
Lobster Salad1 lb. cooked lobster meat (about 4 cups), cut into chunks Juice of 1 lemon 1/2 cup mayonnaise 1 celery, finely diced Salt & pepper to taste
Mix all the ingredients together to either enjoy on a bed of lettuce or on a toasted French roll to make a lobster roll ( pictured above ).
To learn more about pairing wine with food, check out www.closdubois.com.
-- Terri MacLeod
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