July 2026 Meal of the Month

Lobster Rolls with Tarragon and Lemon

Ingredients

• 1 pound frozen lobster meat (thawed) or cooked meat from two 2 pound live lobsters
• ¼ cup minced celery
• ¼ cup mayonnaise
• 2 Tbsp minced onion
• 1 Tbsp tarragon
• 1 Tbsp lemon juice
• 1 tsp lemon zest
• ¼ tsp kosher salt
• 4 split-top brioche hot dog buns, with sides trimmed off
• ¼ tsp white pepper
• 4 Tbsp butter, divided

Instructions

1. Rinse the lobster meat and pick through for any loose shells. Drain thoroughly so the mayo sauce doesn’t get watery. Chop or tear into large chunks and set aside.
2. In a large bowl, mix the celery, mayonnaise, minced onion, tarragon, lemon juice, lemon zest, kosher salt and ground black pepper. Taste for seasoning.
3. In a large skillet over medium heat, melt 2 Tbsp of the butter and add the lobster meat. Cook, stirring for 2 minutes until warmed through and buttery all over. Use a slotted spoon to dish the lobster meat into the mayonnaise mixture and toss to coat. Discard butter and juice released from the lobster and wipe out the skillet. Melt the remaining butter in the skillet over medium heat; toast the buns on the cut sides for about 2 minutes each side until golden and toasty.
4. Load each bun equally with lobster meat and garnish with chives if desired. Serve with potato chips.

Mexican Street Corn

Ingredients

• 6 Ears Fresh Sweet Corn
• 6 Tbsp Sour Cream
• ½ tsp Garlic Powder
• 1 Cup Parmesan
• 1/3 Cup Fresh Cilantro Roughly Chopped
• 1 tsp Chipotle Chili Powder
• 2 Limes Quartered
• 1 tsp brown sugar

Instructions

1. Preheat oven to 350° F. Place corn in husks directly on the oven rack. Bake for 35-40 minutes or until fork tender.
2. You can also grill over medium heat for 3-5 minutes per side.
3. While corn is cooking, in a small bowl combine garlic powder and sour cream.
4. When corn is done brush the garlic sour cream. Roll in parmesan cheese.
5. Sprinkle with cilantro, chili powder, and brown sugar.
6. Squeeze with fresh lime juice if desired.

Homemade Old Bay Potato Chips

Ingredients

• 2 lbs Russet potatoes
• 3 cups vegetable or canola oil
• 1-2 tablespoons salt
• Old bay seasoning to taste

Instructions

1. Peel potatoes and use a mandoline at one of its thinnest settings, 1/16 – 1/8 of an inch, and slice potatoes.
2. Add all the potato slices to a large bowl, add water so that it just covers all slices. Add a handful of ice cubes to pull out the surface starch. Let sit for 30 minutes.
3. Meanwhile, line a large casserole dish with a clean terry cloth (or other absorbent) kitchen towel.
4. After 30 minutes, rinse potato slices in a colander and shake as much of the water out as you can. Then line a single layer of potatoes on the cloth-lined dish. Use either another clean absorbent cloth or paper towels to pat the top of the potato slices dry. Remove the dry slices from towel and add to a bowl or plate for frying. Repeat with the rest of the slices.
5. Heat oil in a large deep skillet to about oil reaches 350 to 365 degrees.
6. Working in batches, add potato slices to hot oil – one layer – and cook for 3-4 minutes stirring consistently with a slotted spoon until they begin to brown.
7. Once browned, remove chips and add to a paper towel lined cooling rack or plate and sprinkle with salt and old bay seasoning. Be sure to let them cool in a single layer to ensure that they do not become soggy as they cool.

Find the ingredients below in store!