Summer Lobster Box

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Roughly chop the peppers and capers; combine in a large bowl. Thinly slice the scallions, separating the white bottoms and hollow green tops.

Add the diced potatoes to the pot of boiling water. Cook 14 to 16 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly. Transfer to the bowl of chopped peppers and capers. Season with salt and pepper. Add the dijonnaise, sour cream, and sliced white bottoms of the scallions. Stir to coat. Taste, then season with salt and pepper if desired. Serve the potato salad garnished with the sliced green tops of the scallions.

Remove the spreadable butter from the refrigerator to soften. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Remove any husks and silks from the corn; wash and dry the cobs. Halve each cob crosswise. Once boiling, add the halved corn to the pot. Cook 3 to 4 minutes, or until bright yellow and tender. Turn off the heat. Drain thoroughly and return to the pot. Add the softened butter and lemon purée; season with salt and pepper. Stir until the butter is melted and the corn is coated. Taste, then season with salt and pepper if desired.

Wash and dry the fresh produce. Cut off and discard the root ends of both lettuces; roughly chop the leaves. Combine in a large bowl. Halve the tomatoes.  Halve the radishes lengthwise, then thinly slice crosswise. To make the dressing, in a bowl, combine the labneh, vinegar, half the spice blend (you will have extra), 1 tablespoon of olive oil, and 2 tablespoons of water. Season with salt and pepper; stir to combine.

To the bowl of chopped lettuces, add the halved tomatoes, sliced radishes, feta (crumbling before adding), and dressing. Season with salt and pepper; toss to coat. Taste, then season with salt and pepper if desired. Serve the salad garnished with the crispy onions.

Wash and dry the fresh produce. Finely chop the celery. Thinly slice the chives. Quarter and deseed the lemon. Drain the lobster in a strainer or colander, then transfer to a cutting board. Roughly chop into bite-sized pieces and place in a large bowl.

In a large pan (nonstick, if you have one), heat the plain butter on medium until melted. Working in batches if necessary, add 4 rolls (you will have extra), cut sides down. Toast 1 to 2 minutes, or until lightly browned. Transfer to a serving platter.

To the bowl of chopped lobster, add the mayonnaise, hot sauce, and chopped celery. Season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired. Evenly divide the dressed lobster among the toasted rolls. Serve the lobster rolls garnished with the sliced chives. Serve the lemon wedges on the side (topping with as much of the juice as you’d like). Enjoy!