In one of my recent weekend recap posts, I wrote about my company picnic and mentioned that I walked out of there with six lobsters in tow.
Every time lobsters are mentioned, I think of the B52’s song. Then I sing “Rock Lobstah” for the rest of the day. I used this once in a workout playlist for class, and got weird looks. I just think it’s the funniest song.
Anyways, every year at my company’s annual picnic, each employee and their guest to the picnic is given two lobster tickets. One ticket can be used to get a free lobster before 2pm. After 2pm, if there are enough lobsters left, people are allowed to use their second lobster ticket to grab another free lobster. This year, they were trying to give them away at the end, so that’s how I scored the six (three for me, three for Tim).
I think the record for lobsters taken home is what, 15? Wags? (I stole this picture from you).
While we still haven’t beat Wags’ individual record, Tim and I combined our six lobbies with Cate & Joe’s six, and used the meat from the 12 lobsters to make a ginormous lobster salad to enjoy after the picnic.
That lobster salad then turned into lobster rolls, which in my opinion are just such a perfect summer meal! Don’t you think?
Makes 6 lobster rolls
- Meat from six lobsters
- 6 ounces of plain Greek yogurt
- 1/3 cup of mayo
- 1-2 teaspoons dill
- 2 tablespoons oregano
- 1/2 yellow onion, diced
- 8 stalks of celery, diced
- Salt and pepper to taste
- Mix all the ingredients together in a big mixing bowl.
- Enjoy as a salad or serve in whole wheat rolls!
**Best enjoyed outside with a cold beer among friends on a sunny day**
Do you like lobster? What’s your favorite way to eat it?