Lobster Salad on Cheddar Biscuits

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Just like croissants, biscuits are one of those variations of bread that can transform a sandwich. While it could be  classical conditioning sponsored by Pillsbury, the thought of them makes my mouth water. So many flakes of buttery goodness. Psychology experiments aside, I am simply not someone who likes baked goods from a can; I prefer to make it myself. Yet, I’ve gone many years forgetting to buy a biscuit cutter, and the resourceful method of using a clean tuna can doesn’t appeal to me. What’s the solution to this quandary? Drop biscuits — be without a cutter, and have your biscuits too.

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I haven’t had them myself, but I’ve known people to rave about Red Lobster’s Cheddar Bay Biscuits. I can’t imagine that they’re any better than what we made ourselves.

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{ substituted cornmeal for polenta  }

Speaking of lobster, the original plan was to make a smoked ham salad. While at the store, I stopped at the salad bar to pick up celery (why buy a bunch if I only need a stalk or two?) and saw a premade lobster salad. The plan changed since lobster sounds better than ham on any day. Rather than load up on the premade salad, I bought only a cup or so. To that I added diced celery, carrots, cabbage, and plain greek yogurt — this more than doubled the batch. The additional volume dulled the original flavor, which allowed me to build it up again with dill and Old Bay.

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Looking through our current beer stock, the pairing was simple — Ballast Point Grapefruit Sculpin. For me, ‘fruit beers’ are typically hit or miss. Without adding more flavor (i.e., an orange to a Blue Moon or lemon to Summer Shandy), the flavor in most fruit beers is either lost or tastes artificial. Yet, this IPA tastes as if you took a Ballast Point IPA and squeezed fresh grapefruit juice into the glass.

This citrus twisted beer and lobster salad biscuit combination is a definite taste of summer.

4 thoughts on “Lobster Salad on Cheddar Biscuits

  1. Pingback: Friday Postscript | hops & nosh

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