LOBSTER CLUB SANDWICH
This fun take on a chicken club uses lobster and crispy bacon for an irresistible sandwich that might just be better than the original.
Time 25m
Number Of Ingredients 1
Steps:
- 1. Toss together lobster meat, celery, green onions, mayonnaise, lemon juice, mustard, salt and pepper; set aside. 2. Meanwhile, in large skillet set over medium heat, cook bacon, in batches if needed, for 5 to 7 minutes per side or until golden and crispy; set aside.3. Brush 6 slices of bread with half of the melted butter; top with lobster mixture and another slice of bread. Brush with remaining butter. Top with lettuce, tomatoes and bacon; cap with remaining bread. To serve, cut sandwich in half and secure with cocktail picks. Tip: Substitute chives for green onions if desired.
TARRAGON LOBSTER ROLL
Nilou Motamed, Epicurious Editor-in-Chief, swears by this herb-infused lobster roll recipe inspired by her father-in-law Michael DePorte. When available, Nilou prefers soft-shell lobsters, or shedders, for their easy-to-crack shells (no tools required!) and sweet, tender meat. If you choose soft-shell lobsters, reduce the cooking time by 2 to 3 minutes. She also prefers filtered seawater as a cooking liquid, so if your fishmonger has it available, give it a try! Boiling lobsters in well-salted water is the next best thing.
Provided by Rhoda Boone
Categories Sandwich Mayonnaise Lobster Summer Tarragon Sandwich Theory
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil and season generously with salt. Add lobsters head first to water and cook, covered, until shells are bright red and an antennae or leg pulls off easily, 8 to 10 minutes. Crack one open where the tail meets the body of the lobster. The flesh should be firm, white, and opaque. If it is still translucent, then the lobster needs more time to finish cooking. Drain lobsters head down in a colander to release excess liquid.
- When cool enough to handle, crack lobster shells and remove meat from tails, claws, and knuckles. Tear the meat by hand into 1-inch pieces and place in a large bowl.
- In a small bowl, combine the mayonnaise, lemon, celery, tarragon, cayenne, pepper, and 1/4 teaspoon salt. Pour over lobster meat and gently stir until lobster is well coated. Taste and adjust seasoning, adding more mayonnaise if desired. Chill lobster mixture for 15 to 30 minutes.
- Spread cut sides of buns with butter. Heat a large skillet over medium heat and toast buns, buttered side down, until golden brown, about 2 minutes per bun. Fill each bun with lobster mixture and sprinkle with an extra dash cayenne, if desired. Serve immediately.
SHRIMP SANDWICHES WITH TARRAGON-CAPER MAYONNAISE
Provided by Molly Stevens
Categories Sandwich Fish Vegetable Lunch Mayonnaise Shrimp Avocado Summer Tarragon Capers Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Mix first 5 ingredients and 1/4 teaspoon hot sauce in medium bowl. Mix in celery. Season with salt and pepper and more hot sauce, if desired. DO AHEAD Mayonnaise can be made 6 hours ahead. Cover; chill.
- Lightly butter cut sides of rolls. Heat griddle or large nonstick skillet over medium heat. Add rolls, buttered side down, to griddle and cook until golden, 1 to 2 minutes. Spread mayonnaise over bottom of each bun. Top with shrimp, tomato, avocado, and lettuce, if desired. Cover with top buns. Transfer to plates.
LOBSTER CLUB SANDWICH
Steps:
- Toast the walnut bread under a salamander until golden brown. Spread 1/2 ounce of mayonnaise on two slices of the bread.
- In a small sauté pan, heat up the butter. Add the lobster to the pan and remove from the heat to gently poach warm.
- Toss the arugula in a small bowl with the house dressing to slightly coat. Season the tomatoes with salt and pepper.
- Arrange the arugula evenly on the bread slices with the mayonnaise. On one of those slices, place the tomatoes and the bacon. Place the second slice of bread with arugula on top of the bacon, and arrange the warm lobster evenly on top. Top with the third slice of bread.
- Finish with two caperberries skewered onto each side of the sandwich. Carefully slice the sandwich in half with a serrated knife.
- In a mixing bowl, whisk together the balsamic vinegar, sugar, salt and pepper. Add the sherry vinegar, and whisk; then whisk in the olive oil.
LOBSTER CLUB SANDWICH
Make and share this Lobster Club Sandwich recipe from Food.com.
Provided by JackieOhNo
Categories Lunch/Snacks
Time 10m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Mix mayonnaise, lime juice, and zest in small bowl.
- Toast bread, then spread one side of each slice generously with mayonnaise. Arrange lobster on one slice bread. Cover with half the tomato slices and 1 leaf lettuce. Top with second slice bread, mayonnaise side down, and spread more mayonnaise on top. Arrange bacon on bread, then cover with tomato and lettuce. Top with final slice bread and hold together with gherkins mounted on toothpicks. Cut in half and serve at once.
Nutrition Facts : Calories 1036.1, Fat 59, SaturatedFat 15.3, Cholesterol 235.8, Sodium 1940, Carbohydrate 83.3, Fiber 5.9, Sugar 12.7, Protein 44.6
LOBSTER CLUB SANDWICH
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 6
Steps:
- Slice lobster meat from tail and claws into crosswise pieces, about 3/4 inch thick. Spread the mayonnaise on the brioche slices, and place them in a row on your work surface. Arrange half the tomato slices, greens, bacon, and lobster between two slices of brioche.
- To assemble, stack the second layer on top of the first with ingredients facing up. Place the last piece of brioche, mayonnaise side down, on top of the second layer. Pierce opposite corners of the sandwich's top layer with lobster picks or decorative toothpicks. Slice the sandwich on the diagonal with a serrated knife.
LORRAINE'S CLUB SANDWICH
An easy, quick, and delicious sandwich to eat anytime.
Provided by LORRAINEWINKEL
Categories Meat and Poultry Recipes Turkey Breasts
Time 10m
Yield 1
Number Of Ingredients 6
Steps:
- Place bacon in a heavy skillet. Cook over medium high heat until evenly brown. Drain on paper towels.
- Spread each slice of bread with mayonnaise. On one slice of toast, place the turkey and lettuce. Cover with a slice of toast, then the bacon and tomato. Top with last slice of toast.
Nutrition Facts : Calories 818 calories, Carbohydrate 44.2 g, Cholesterol 76.4 mg, Fat 61.7 g, Fiber 2.6 g, Protein 22.4 g, SaturatedFat 14.4 g, Sodium 1873.6 mg, Sugar 5.5 g
LOBSTER AVOCADO CLUB SANDWICH WITH LEMON MAYONNAISE
Recipe courtesy of Chef Sophiane Benaouda, Grand Café, San Francisco, CA. Lobster Salad Yields: 5 Cups - tastes aweomse! The mayonnaise is great for dipping seafood .Make it first, since it needs to be refrigerated for about an hour or more. :) I had a problem with the computer - it is meant to be read cooked lobster roe - sorry - so it reads 1 T lobster roe (cooked), did the best I could. ;)
Provided by Manami
Categories Lunch/Snacks
Time 20m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- LEMON MAYONNAISE:.
- Combine all ingredients and mix well.
- Cover and refrigerate for an hour.
- FOR LOBSTER SALAD:.
- Combine cooked Maine lobster meat, cooked lobster roe, green onions, celery, cucumber, bell pepper and parsley in a bowl.
- Add lemon mayonnaise.
- Mix well and season to taste with salt and pepper.
- TO ASSEMBLE:.
- Generously spread 1 side of each slice of bread with lemon mayonnaise.
- For each sandwich, top 1 slice of bread with some of the lettuce, 2 slices tomato and 3 slices bacon.
- Place another slice of bread on top.
- Place about 2 oz. avocado slices and about 2/3 cup lobster salad on top.
- Place another slice of bread on top and secure with wooden toothpicks.
- Cut sandwich in half diagonally.
- Present sandwich so filling is exposed.
Nutrition Facts : Calories 637.9, Fat 38.3, SaturatedFat 11.6, Cholesterol 102.8, Sodium 1266, Carbohydrate 48.4, Fiber 8, Sugar 9.1, Protein 28.4
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