Lobster Rolls on French Baguettes are admittedly a bit of a project. In fact, breaking it into two parts on two days makes it a lot more fun, as neither day is that much work. This is particularly true if you’re making thevcomplete Happy 4th of July Picnic Menu. Another this that makes Lobster Rolls on French Baguettes a bit of a special occasion only experience is the expense. But, if you use the lobster shells to make stock, then you can sort of justify the cost and enjoy some awesome risotto or paella with the leftovers. I like to make my Lobster Rolls on French Baguettes with a tiny amount of mayo, razor thin celery slices and a little lemon zest, and that’s about it. I really want the lobster to shine through and not be hidden behind the dressing. That said, you should feel free to adjust as needed to make the Lobster Rolls on French Baguettes to your liking. Different strokes for different folks and all. The hint of lemon goes nicely with my Lemon Verbena Smash, and the creaminess of the lobster meat is reinforced by the sheep’s milk cheese in the Farro Salad and the … Continue reading →