Lobster Club Recipes

LOBSTER CLUB SANDWICH

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.

LOBSTER CLUB SANDWICH

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.

LOBSTER CLUB BURGERS

Steps:

• In a medium bowl, make compound herb butter by combining softened butter, thyme, sage, parsley, chives, and rosemary (this can also be done in a food processor). Turn out onto parchment or plastic wrap, and roll into a log, 1 1/2 to 2 inches in diameter. Chill until firm, or freeze for up to 1 month.
• Heat grill or grill pan.
• Form four 8-ounce, 1-inch-thick burgers. Cut four 1/8-inch-thick slices of compound butter from the log. Make an indentation in the center of each burger, and place half of a compound-butter slice inside. Reshape meat to cover butter, making sure it is not visible from either side; season both sides with salt and pepper.
• Oil grill with a small amount of vegetable oil to prevent sticking.
• Grill burgers for 5 to 7 minutes per side for medium doneness. Remove from grill, and place each burger on a roll. Serve garnished with lettuce and tomato.

LOBSTER CLUB SANDWICH

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.

LOBSTER CLUB SANDWICHES WITH TARRAGON MAYONNAISE

Steps:

• To make the mayonnaise, place the egg, mustard, lemon juice and Worcestershire sauce in a blender and process to combine. With the machine running, add the oil in a slow steady stream, blending until mixture is emulsified. Add the tarragon and salt and blend until combined. (Mayonnaise can be made a few hours ahead, covered and refrigerated.)
• Spread mayonnaise over the bottom of each roll. Top with a piece of lettuce, then the lobster meat and bacon. Cover with the roll tops and serve.