Ingredients

• 2 pounds cooked lobster meat, diced
• 2 stalks of celery, finely chopped
• Juice of 2 lemons
• 2 cups mayonnaise
• 1 teaspoon chopped parsley
• 1 teaspoon chopped tarragon
• Salt and pepper, to taste
• 10 New England-style hot dog buns, buttered on both sides. To get the authentic result, make sure to use New England-style hot dog buns, which are the buns with flat, "white-wall" sides.
• Chopped chives, for garnish
• 1 lemon, sliced into 10 pieces, for garnish

Directions

• Cook the lobster how you prefer. You can boil it yourself or you can have the person at your fish counter steam it for you. What ever you like. Once it is cooked, remove all of the meat from the shell and roughly chop into chunks.
• Mix the lobster meat with the celery, lemon juice, mayonnaise, parsley, tarragon, salt, and pepper. Set aside.
• Toast the buns on a griddle on low heat with melted butter until they are golden brown, about 2 minutes a side. Divide the lobster meat evenly among the buns, garnish each with a sprinkle of the chives and a lemon slice. It should be overflowing from the bun!

Ingredients

• 2 slices sourdough bread
• 2 teaspoons softened butter
• 4 slices of American cheese
• 3 prepared cheese sticks

Instructions

1. Heat a skillet low to medium heat. 
2. Butter one slice of bread, and place in skillet, cover bread with cheese, you may need to break the cheese slices apart, but be sure to cover the entire piece of bread. 
3. Lay down cooked cheese sticks in equal distances from each other, top with remaining cheese, and buttered slice of bread. 
4. Cook on both sides until golden brown. Serve with Marina sauce.

Note: Just a reminder, you add the lettuce & croutons to the dressing, not the other way round. Toss the salad until everything is coated with the dressing then serve in individual bowls.

Ingredients

• 3 anchovies
• 1 teaspoon chopped garlic
• 2 teaspoons red wine vinegar
• 2 teaspoons Dijon mustard
• 3 tablespoons olive oil
• 1 coddled egg yolk
• 5 dashes Worcestershire sauce
• 1/2 squeezed lemon
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup parmesan cheese

1. Using a medium size wooden salad bowl, mash and spread the anchovies and the garlic with a fork and rub the inside of the bowl with it. Adding the vinegar and mustard, blend thoroughly.
2. Using the fork, add the olive oil and the coddled (meaning to cook in simmering water for 1 minute) egg yolk. Mix together and add the Worcestershire, lemon, pepper and parmesan cheese.

• 2 tablespoons butter
• 1 cup diced onion
• 1/2 cup diced celery
• 1/2 cup diced leeks
• 1/4 teaspoon chopped garlic
• 2 tablespoons flour
• 1 quart milk
• 1 cup clams in juice
• 1 cup diced potatoes
• 1 tablespoon salt
• 1/4 teaspoon white pepper
• 1 teaspoon dry thyme
• 1/2 cup heavy cream

1. In a soup pot, melt butter over medium heat. Add onion, celery, leeks and garlic. Saute for 3 minutes, mixing often.
2. Remove from heat and add flour, mixing well.
3. Add milk and whisk vigorously.
4. Drain clams and add juice to soup.
5. Slowly bring to a boil, mixing often. Reduce heat to a simmer.
6. Add potatoes and seasonings; simmer 10 minutes.
7. Add clams and simmer 5-8 minutes.
8. Finish with heavy cream. Serve.