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Getting Ready for the Big Game with Olivia’s

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We are in the kitchen getting you ready for the big game this weekend.  Harry Tassou from Olivia’s Mediterranean Restaurant in Gettysburg is showing us how to make lobster roll topped with lobster ceviche.

For more information: www.olivias.biz

LOBSTER SALAD:

1Lb.       Lobster Tail

2 Tblsp. Fresh Chopped Celery

1 tsp.     Fresh Lemon juice

pinch     Old Bay

3 Tblsp. Mayonnaise

Steam Lobster tail until internal temp. is 140 . Remove meat. Discard shell. Set meat aside to chill. Finely dice celery and place into mixing bowl. Add Mayo,Old Bay and lemon juice. Mix well. Chop lobster Meat and toss into mix.

LOBSTER CEVICHE:

1    LB.          Lobster Meat

4   Tblsp.       Fresh Lime Juice

2   Tblsp.       Fresh Cilantro

1   Tsp.          Fresh chopped scallion

1/4 Cup         Chopped bell pepper ( assorted colors)

1/2 Cup         Diced European Cucumber

1/2 Cup         Olivias House Dressing ( Balsamic Vinaigrette )

1/4 Cup         Heirloom cherry tomatoes ( assorted colors )

1tsp.             fresh chopped garlic

Finely- chop cilantro, bell peppers, scallions, fresh garlic and cucumber.Halve the cherry tomatoes.Toss in mixing bowl. Add fresh squeezed lime juice and Olivia's own House Dressing. Toss in chopped lobster . Cover and refrigerate.

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