Directions

If cooking your lobsters from scratch, put a few inches of salted water into a large stock pot with a tight fitting lid, and bring to a boil over high heat. When the water boils, remove any claw bands from the lobsters and quickly place them head down into the pan and cover to keep in all the steam. Steam the lobsters for 18 minutes, then pull them from the pot, place them in your kitchen sink and shower them with cold water until they are cool enough to touch.

Rip off the tail and two claws from each, and working with a hammer, lobster shell crackers, or poultry shears, cut or break the shell away from the meat. Rip the meat into small chunks and place in a large mixing bowl. Discard the empty shells, or reserve for another use.

Add the mayonnaise, mustard, shallots, tarragon, and celery to the lobster, mix well and taste for seasoning. Add salt and black pepper to taste, cover with plastic wrap and refrigerate until ready to make your rolls.

Wash, dry and place the lettuce leaves in the fridge until ready to use.

Slather some soft butter on the long sides of your four hot dog rolls, and grill them in a skillet until crisp and golden on both sides To assemble your roll, place 2 hot rolls on each plate and lay 2 leaves of lettuce in each. Spoon the lobster salad into each roll and sprinkle with a little paprika over the top of each. Serve with a healthy fistful of potato chips and some pickles.

Directions

Cut and peel the oranges removing as much of the white pith as possible. Working over a bowl, cut between inner membranes and lift out orange sections; place sections in the bowl. This is called “supreme”. Squeeze juice from membranes into bowl. If preparing ahead, cover and chill up to 6 hours. To make the dressing add 2 tablespoons of the fresh orange juice to a small bowl (save remainder for other uses). To that bowl, add 1/4-cup vinegar, sugar (to taste, depending on sweetness of oranges), and tarragon; mix, and then pour into a small pitcher. In a 10- to 12-inch frying pan, bring about 1 inch water and 1/4 cup vinegar to a boil over high heat. Remove and discard tough ends of the asparagus, but do not peel them. Add spears to boiling water. Cook, uncovered, until asparagus is just tender when pierced, about 4 minutes. Drain and immerse spears in ice water until cold; drain. Put the red onion slices in a bowl. Using your hands press and squeeze down on the onions to bruise them slightly. Rinse them in water and drain them. Add 4 cups ice cubes, 2 cups water, and the remaining 1/4 red wine vinegar. Let stand until crisp, 20 to 30 minutes. Drain well and discard ice cubes. Divide crisped onion slices evenly among 4 plates. Arrange asparagus spears and orange segments equally on plates. Add dressing, salt, and pepper to taste