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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Warm Lobster Thermidor Rolls

Although my favorite sandwich of all time is lobster salad, made with real mayonnaise and minced cucumbers, my favorite hot sandwich would have to be this. Resembling Lobster Thermidor both in appearance and taste, this hearty and flavorful 'catch' of New England


For 4 Serving(s)


  • 1 lb(s) cooked lobster meat, chopped
  • 1 tablespoon(s) butter or margarine
  • 1 teaspoon(s) dried tarragon
  • 1/2 teaspoon(s) dried, snipped chives
  • 1/4 cup(s) milk
  • 1 teaspoon(s) Dijon-style mustard
  • 1/4 cup(s) Parmesan cheese
  • Salt and black pepper to taste
  • 1 cup(s) plain yogurt
  • Juice and grated rind of 1 lemon
  • hot dog rolls, toasted well
  • Shredded lettuce, optional

Warm Lobster Thermidor Rolls Directions

  1. In a large skillet, over medium heat, add lobster, butter, tarragon and chives. Stir and cook until lobster is heated through. Blend in the milk and mustard. Continue cooking and stirring until most of the milk has been absorbed, about 3-5 minutes. Add the Parmesan cheese and season to taste with salt and pepper. Meanwhile, whisk together the yogurt, juice and grated rind of the lemon.
  2. To serve, layer some shredded lettuce in the bottom of each roll and equally divide the cooked lobster mixture. Drizzle lemon-flavored yogurt dressing over the top of each and serve immediately.