Lobster Rolls With Homemade Mayonnaise

Properties of the divine decrees. They are: 1. Eternal – To suppose any of [God’s decrees] to be made in time, is to suppose that some new occasion has occurred, some unforeseen event or combination of circumstances has arisen, which has induced the Most High to form a new resolution. 2. Wise – Wisdom is shown in the selection of the best possible ends and of the fittest means of accomplishing them. That this character belongs to the decrees of God is evident from what we know of them. They are disclosed to us by their execution, and every proof of wisdom in the works of God is a proof of the wisdom of the plan, in conformity to which they are performed. 3. Free – God was alone when He made His decrees, and His determinations were influenced by no external cause. He was free to decree or not to decree, and to decree one thing and not another. This liberty we must ascribe to Him who is supreme, independent, and sovereign in all His doings 4. Unconditional – The execution of them is not suspended upon any condition which may, or may not be, performed. In every instance where God has decreed an end, He has also decreed every means to that end.

A.W. Pink

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Vegetables			1	Servings

INGREDIENTS

1		Lobster
		Hamburger buns
		Butter
		Lettuce leaves
		Salt
		Freshly-ground black pepper
		Lemon juice, to taste
		Beefsteak tomato slices
		=== HOMEMADE MAYONNAISE ===
2		Eggs
1/4	t	Dry mustard
3/4	t	Coarse salt
2	T	Freshly-squeezed lemon juice
1	c	Light olive oil
1	c	Vegetable or safflower oil
2		cups)., cups.

INSTRUCTIONS

According to tradition, a lobster roll is served in a grilled hot dog
bun and stuffed with a mayonnaise-based lobster salad. During one  trip
to Maine, Martha discovered this twist on the traditional  lobster
roll, calling for toasted hamburger buns rather than hot dog  rolls and
creamy homemade mayonnaise spread on the buns instead of  mixed with
the lobster. Begin by cooking a lobster and removing the  meat from its
shell. An easy way to do this is by slicing the tail  down the center
of underside and pulling it out, or by breaking off  the tail and
running a fork or lobster pick inside and around the  shell. Slice the
tail meat at an angle. After spreading the buns with  butter, toast
them in a skillet until they turn a golden brown. While  they're still
hot, spread the mayonnaise on each bun, laying one leaf  of crispy
lettuce on top. Place the sliced lobster on the bottom bun,  and season
with salt and pepper and lemon juice to taste. Top with a  slice from a
fresh beefsteak tomato, and set the other half of the  bun on top.
HOMEMADE MAYONNAISE: Place eggs, mustard, salt, and lemon  juice in the
bowl of a food processor or a blender jar. Pulse several  times to
combine. Combine the olive and vegetable oil. Turn on the  machine, and
pour the oil, drop by drop, until the mixture thickens.  Add the
remaining oil in a steady stream. Store in the refrigerator,  tightly
covered, up to 7 days. (Makes  Source: "Martha Stewart Living -
(www.marthastewart.com)" S(Formatted  for MC5): "by Lynn Thomas -
Lynn_Thomas@prodigy.net "  Per serving: 268 Calories (kcal); 10g Total
Fat; (35% calories from  fat); 39g Protein; 2g Carbohydrate; 517mg
Cholesterol; 1965mg Sodium  Food Exchanges: 0 Grain(Starch); 5 1/2 Lean
Meat; 0 Vegetable; 0  Fruit; 1 Fat; 0 Other Carbohydrates  Recipe by:
Martha Stewart  Converted by MM_Buster v2.0n.

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