Last night my parents came over for dinner, and Andy pointed out that we hadn't made lobster rolls yet this summer (the shame!), so that settled that. I used my tried-and-true Jasper White recipe, and they came out divine. I also have to put in a plug for Captain Marden's—their seafood is of the highest quality, and everyone who works there is just as nice and helpful as you could want.
Along with the requisite chips, I threw together a quick antipasto salad. Once you see this "recipe," you will realize that you could vary it in a bazillion ways—add chunks of provolone or marinated mushrooms or cherry tomatoes or whatever else strikes your fancy. Really, how could you go wrong?
Antipasto Chopped Salad
1 (10 oz.) bag chopped romaine lettuce
1 cup chopped salami (Ask the deli guy for a few really thick slices and then dice it yourself.)
1 (6 oz.) can chopped artichoke hearts—drained, marinade reserved
½ cup chopped red roasted peppers
¼ cup chopped olives (I used canned sliced black olives.)
¼ cup grated Parmesan cheese
½ tablespoon dried oregano
¼ teaspoon crushed red pepper flakes
Toss all of the ingredients in a large bowl. Add the reserved marinade from the artichokes and toss to coat. Season to taste with salt and pepper. Easy-peasy.