Lunch with Chef Judi: Lido Beach Restaurant

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Posted: Friday, September 13, 2013 12:00 pm | Updated: 10:55 pm, Sun May 18, 2014.

Who would have thought that a beach concession stand would have a following of hundreds for their Friday fish tacos and Sunday Maine Lobster rolls Seriously inexpensive with the beautiful Gulf of Mexico as our backdrop Remember it os while the specials last Sunday bring your bongos for sunset and $10.00 lobster rolls.

Lobster rolls

  • 1 lb lobster
  • 1/4 cup mayo
  • 1/4 cup sour cream
  • 1/4 cup (about 1 small stalk) minced celery
  • 1 Tablespoon sugar
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 cup shredded lettuce
  • 4 New England style split rolls
  • 1/4 cup melted butter
  • 1 lime or lemon, wedged

Pre-heat a large skillet to medium heat. 

Mix lobster, mayo, sour cream, sugar, salt and pepper in a large bowl with a spatula or with gloves on your hands. Do not over mix.

Brush outsides of buns with butter.  Turn heat down to med-low after placing all four rolls in pan.  Brown one side then flip and brown the other side.

Split rolls on a serving platter.  Divide lettuce into rolls.  Top with lobster mixture garnish with fresh limes or lemons.

Serve with fresh fruit Salad.

Crabcakes and remoulade


  • 1 12-14oz container lump crab meat
  • 1 12-14 oz container crab claw/ backfin meat
  • 1/3 cup mayo
  • 2 T Dijon mustard
  • 1 egg
  • 2 cups Panko divided
  • Salt & pepper to taste
  • Oil for frying
  • Lime wedged for garnish

Open crab and place in large bowl.  Toss briefly, top with 1 cup Panko and set aside.

In separate Bowl whisk together mayo, mustard, eggs, salt and pepper until uniform. Fold into crab mixture and mix by hand.  Divide mixture in two parts then divide again for four portions.

Pick up one of the portions and roll into a loose ball.  Flatten slightly maintaining the edges.  Repeat with 3 other cakes.

Preheat large oven proof skillet to med-high heat.  Pre-heat oven to 400 degrees. 

In large shallow dish pour in remaining Panko. Cover each of the 4 crab cakes with as much Panko that sticks pressing slightly.  Discard unused Panko.

Put 3-4 Tablespoons oil (coconut, canola, sunflower) into pan, when shimmering add crabcakes 1 at a time quickly to keep the cooking time the same.  Cook for 2-3 minutes.  Flip cakes over and place pan in oven for 4-5 minutes or until they reach an internal temperature of 135 degrees.

Serve on a bed of lettuce with ramekin of Remoulade.  Garnish with lime wedge.


  • 1/2 cup mayo
  • 2 Tablespoons minced onion
  • 1 Tablesppon pickle relish
  • 1 teaspoon Dijon mustard
  • 2 teaspoons paprika
  • Salt & pepper to taste

Whisk all ingredients together portion into 4 Ramekins.

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Meet Chef Judi
Culinary Director for ABC 7 &