Summer menus tend to lean toward salads, sandwiches and other cold dishes. However, it can get a little tiresome eating the usual ham and cheese, tuna salad and chicken salad sandwiches.
So, if you’re looking for a change of pace, you might want to try these Imitation Lobster Rolls. These tasty sandwiches are a great summer treat.
If you want a warm dish to accompany the meal, you could whip up this Easy Shrimp Creole, which goes well with the lobster rolls. Both are simple to prepare, and your family is sure to be pleased.
IMITATION LOBSTER ROLLS
1 (14-ounce) package frozen imitation lobster or crab meat, thawed
1/2 cup mayonnaise
1/2 cup tartar sauce
1/4 cup green onion, chopped
1/3 cup celery, finely chopped
1 teaspoon sugar
1/2 teaspoon black pepper
1/2 teaspoon garlic/parsley salt
1 tablespoon lemon juice
Shredded lettuce
Hot dog buns
Using a food processor, place entire contents of the thawed, imitation lobster or crab meat inside and pulse several times just enough to make it loose and flaky, not fine Mix mayonnaise and tartar sauce together and blend into the meat. Add the remaining ingredients and stir until thoroughly combined. Place in a sealed plastic container and refrigerate for 1 hour. Remove from refrigerator and spoon several tablespoons of shredded lettuce in the center of hot dog buns. Fill each bun with desired amount of meat mixture and enjoy. Makes 6-8 lobster rolls.
Note: For an even tastier sandwich, brush a little butter on the inside of the bun, spread it out and grill it.
EASY SHRIMP CREOLE
1 medium onion, chopped
1/2 bell pepper, chopped
2 cloves garlic, minced
1 rib celery chopped
4 tablespoons margarine
1 cup water
1 (8-ounce) can tomato sauce
1/2 teaspoon thyme
1/2 teaspoon crushed bay leaf
1/2 teaspoon basil
1 tablespoon lemon juice
1 pound shrimp, deveined and tails removed
Desired amount of creole seasoning
In a Dutch oven, saute vegetables in margarine for 5 minutes; add water, tomato sauce, thyme, bay leaf, basil, and lemon juice. Cover and simmer on low for 45 minutes. Add shrimp seasoned with creole seasoning and cook, covered, for 30 minutes. If sauce is too thick, add a little water. Serve over steamed rice. Makes 4 large servings.
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