Ron Sumners
©
Serve on a crusty piece of
New England Lobster Rolls Pickled Cole Slaw
baguette bread, in olive oil as a dip
Makes six sandwiches Makes 6 cups
or substitute in any recipe that
calls for fresh garlic to create a
* 1 1/2 pounds Lobster Meat, 4 cups cabbage, shredded
sweet nutty flavor to a dish.
cooked 1 cup sweet white onion,
2 ounces of chopped sliced fine
Caramelized Garlic
prosciutto 1 carrot, shredded
6 soft rolls 1 green onion, chopped
6 heads fresh garlic
1/4 cup sour cream 1 red bell pepper, shredded
2 Tablespoon olive oil
2 Tablespoons mayonnaise 1 Tablespoon Italian parsley,
one 12” square aluminum foil
1 green onion chopped chopped
Lay each garlic head on its side
1 Tablespoon chives,
and cut off 1/4 inch from the
chopped For the Picked Dressing: bottom or root end, exposing the
1 Tablespoon parsley,
garlic cloves. Brush with olive oil.
chopped 1/2 cup apple cider vinegar
Place the heads, exposed end
Juice of 1 lemon 1/4 cup white vinegar
down, in a single layer in an
2 Tablespoons Dijon mustard 2 Tablespoons olive oil
ovenproof dish or directly on the
1 Tablespoon fresh basil 1/4 cup sugar
grill. Roast in a 325 degree oven or
1 teaspoon hot sauce 3 cloves garlic, minced
on a very low temperature grill,
uncovered, until light brown. Cover
1 Tablespoon Dijon mustard
with aluminum foil and roast 8-10
Cut lobster meat into 1 inch
1 Tablespoon sweet relish
minutes longer, or until creamy.
pieces. In a small bowl toss
1 teaspoon hot sauce
lobster meat, prosciutto, yogurt,
fresh ground black pepper
Allow garlic to cool and remove
mayonnaise, green onion,
cloves from head as needed.
lemon, mustard, basil, and hot

Garlic may be stored in a tightly
sauce.
Mix all of the Pickled Dressing
covered container in the
Serve immediately on soft rolls
ingredients. Toss in a large refrigerator for several days.
with sliced tomatoes.
bowl with all of the shredded
vegetables. Cover and
To puree, crush garlic cloves with
*shrimp and crab meat may be
refrigerate for 2-4 hours. Mix
the flat of a knife.
substituted
slaw every half hour.
From Grilling with Chef George Hirsch,
∗
Copyright ©1994, George Hirsch with
Marie Bianco.
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