Portugese lobster roll and short rib pasta

Nothing says summer like a lobster roll ... or at least Please Summer, Come Back!!  I know that summer isn't really coming back anytime soon though, so after wishing for it with a lobster roll, I welcomed in winter with some braised short ribs.

When making a small starter lobster roll one has to improvise a little bit.  I got a nice chewy portuguese roll from Whole Foods as the base for this (mostly though just because I didn't want to buy a whole thing of rolls I wouldn't eat and this I could buy one of), after cutting it in half I scooped out the insides to make a pocket.  For the filling, I steamed a lobster tail and then allowed it to cool a bit before cutting into chunks.  In a mixing bowl I added a splash of lemon juice and a few drops of mayo as well as some seasonings.  I tossed gently, stuffed the pockets and we enjoyed!

For the short ribs I seasoned them with Salt and Pepper and then seared all four sides to lock in the flavor.  Into the braising pan went the ribs, half a box of Pomi strained tomatoes, 8 reconstituted Morel mushrooms and half a white onion, diced.  I covered it and into the oven (350F) it went.  I set a timer for 1.5 hours and went to watch TV for a while.

When the timer went off, I reset it for 30 minutes and began preparing the other parts of this dinner (braised greens & noodles) so that they finished up right as the timer went off for the second time.  At this point it was time to plate ... Noodles and short ribs topped with sauce and a bunch of greens on the side!