CARI MARTENS
Buttery-rich lobster seasoned with a squeeze of fresh lemon, toasted ciabatta bread, crisp bacon, ripe tomato, spring greens and fresh-made lemon aioli - we've gone all out to create the ultimate club sandwich. Want to see how it's done? Click here to see the how-to video! Don't miss these other recipes in our Grand Slam Champion series: Honey Deuce Wimbledon Afternoon Tea Sandwiches Pimm's Cup
Provided by By Cari Martens | August 13, 2017 8:30 am
Time 25m
Yield 2
Number Of Ingredients 12
Steps:
- 1 To prepare lemon aioli: combine mayonnaise, shallots and lemon zest in small bowl and whisk to blend. Season to taste with fresh ground black pepper. Cover and chill. 2 Slice steamed lobster tails in half; slice claw meat. Drizzle with melted butter and freshly squeezed lemon. 3 Slice each ciabatta roll horizontally into 3 thin slices. Add 1 tablespoon butter to a large skillet and melt over medium heat; add 3 ciabatta slices and heat on both sides until golden and toasted. Repeat with remaining butter and ciabatta bread. 4 Arrange toasted ciabatta bread on a flat work surface. 5 To assemble each sandwich: spread lemon aioli generously over 3 slices of toasted ciabatta. Layer lettuce, tomato, and bacon on the bottom slice of ciabatta toast. Top with middle slice of ciabatta toast and layer with lettuce, tomato, and lobster. Close with top slice of ciabatta toast and insert picks. Using a serrated knife, slice sandwich in half. 6 Repeat with the remaining club sandwich. 7 Serve with fresh lemon wedges.
LOBSTER CLUB SANDWICH WITH SWEET LIME MAYONNAISE AND AVOCADO
Time 30m
Number Of Ingredients 10
Steps:
- Combine the mayonnaise, avocado, and sweet lime zest and juice in a bowl. Mix until smoothly blended. Season with pepper and salt to taste. Set aside. Place 4 slices of prosciutto on a paper towel-lined plate. Cover with another paper towel and cook in microwave for about 1½ minutes on high. The prosciutto should have the texture of crispy bacon. Toast slices of bread. Place a leaf of lettuce and four cucumber rounds on the first 4 pieces of toast. Add lobster meat, some fresh dill, and top with one or two dollops of mayonnaise. Place a half-slice of prosciutto on top. Top the four sandwiches with a second slice of toast. Repeat step 4. Finish with the 4 remaining slices of toast to complete the sandwiches. Cut sandwiches in halves or quarters and use toothpicks to hold them together. Serve with homemade coleslaw or slices of fresh tomato.
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
You can't go wrong with this easy and delicious twist on the popular lobster roll. The ingredients include thick white bread, lobster tail, green onions, mayo, bacon and tomato. Just a few more items and you'll have the perfect lobster club!
Provided by Paula Deen
Time 10m
Yield 10
Number Of Ingredients 9
Steps:
- Toss together the lobster meat, green onions and parsley in a medium mixing bowl. In a small bowl, stir together the mayonnaise and lemon juice. Add half of the lemon mayonnaise mixture to the lobster. Season with salt and pepper and fold together.
- Spread 1 side of each slice of bread with the remaining lemon mayonnaise mixture. Top 2 slices of bread with arugula, tomato and bacon. Spoon the lobster salad on top. Cover with a second slice of bread. Cut the sandwich in half, diagonally and secure with frilly toothpicks.
TARRAGON LOBSTER SALAD
This lobster salad is wonderful on its own-but piled onto a hot dog bun it becomes a perfect lobster roll.
Categories Salad Mayonnaise Lobster Summer Tarragon
Yield 4-6 servings
Number Of Ingredients 6
Steps:
- Plunge 2 live lobsters headfirst into an 8-quart pot of boiling salted water. Loosely cover pot and cook lobsters over moderately high heat 9 minutes from time they enter water, then transfer with tongs to sink to cool.
- Return water to a boil and cook remaining 2 lobsters in same manner.
- While lobsters are cooking, combine shallot, lemon juice, and 1/2 teaspoon salt in a large bowl and let stand at room temperature 30 minutes.
- When lobsters are cool, remove meat from claws, joints, and tails. Discard tomalley, any roe, and shells (or save for another use). Cut meat into 1/2-inch pieces.
- Whisk mayonnaise, tarragon, and 1/4teaspoon black pepper into shallot mixture. Add lobster meat and toss gently to coat.
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.
LOBSTER SALAD
Getting in the last bid for great lobster, This is a simple salad and in it's simplicity is the goodness.
Provided by iris mccall
Categories Other Salads
Time 25m
Number Of Ingredients 8
Steps:
- 1. Gather ingredients. Place lobster in boiling salted water, remove when lobster is bright red and plunge into ice water. Remove from ice water and extract tail and claw meat, coarse chop into large chunks. Add remaining ingredients stir gently. Spoon onto lettuce leaves, serve.
- 2. You can make a potato salad. Increase lobster by 1 cup, 2 cups of boiled red potatoes, a quater cup of dijon mustard, and one half cup of chopped shallots. Enjoy
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
BOBBY FLAY'S LOBSTER CLUB WITH CRISPY SERRANO HAM AND WATERCRESS
Yield 4 sandwiches
Number Of Ingredients 14
Steps:
- Heat the oil in a large sauté pan over high heat until it begins to shimmer. Carefully add 4 slices of the ham and cook until crispy on both sides, about 40 seconds per side. Remove to a plate lined with paper towels. Repeat with the remaining ham.
- Bring the vinegar to a boil in a small saucepan, add the saffron, remove from the heat, and let steep for 10 minutes. Strain, and let cool.
- Whisk the mayonnaise, honey, vinegar, and garlic together in a large bowl, and season with salt and pepper. Add the celery, onion, and lobster meat, and gently fold to combine. Add the tarragon, and season with salt and pepper.
- Top 4 slices of the bread with the lobster salad, crispy Serrano ham, and watercress. Top the sandwiches with the remaining slices of bread.
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LOBSTER SALAD SANDWICHES ON BRIOCHE RECIPE - FOOD & WINE
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Servings 4Total Time 1 hr 15 minsCategory Lobster
- Plunge the lobsters head first into a large pot of boiling water and cook until they turn bright red, about 10 minutes. Using tongs, transfer the lobsters to an ice bath to cool completely.
- Twist off the bodies of the lobsters from the tails. Using scissors, cut along the underside of the tail shells and remove the meat. Halve the lobster tails, discarding the dark intestinal veins. Remove the meat from the claws and knuckles. In a bowl, stir the mayonnaise with the celery, lemon juice and tarragon. Cut all of the lobster meat into bite-size pieces and add to the bowl; season with salt and pepper and mix well. Refrigerate until chilled.
- Heat a griddle. Brush the cut sides of the buns with butter and grill until toasted. Fill with the lobster salad and serve.
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- Finely chop the celery and tarragon leaves. Mix together the celery, lemon zest and juice, tarragon, aioli, and celery rémoulade. Spread the celery mix on the bottom half of the bun, and then add the lobster. Cover it with the top of the bun.
- Cut the ends off each celery root and peel. Shred both celery roots with a hand grater and transfer to a serving bowl. Combine the lemon juice and mayonnaise. Pour over the celery root and toss.
LOBSTER CLUB SANDWICHES RECIPE - GOURMET TRAVELLER
From gourmettraveller.com.au
Cuisine Modern AustralianCategory MainAuthor Lisa FeatherbyTotal Time 45 mins
- For mayonnaise, combine oil and shells in a saucepan and cook over low heat for 30 minutes. Drain oil through a fine sieve (discard shells), set aside to cool. Makes about 500ml.
- Process yolks, garlic and lemon juice in a food processor until smooth. With motor running, add 400ml lobster oil in a thin steady stream until incorporated. Season to taste. Mayonnaise will keep refrigerated for 1 week.
- Slice tail meat and transfer to a bowl. Add leg meat and enough mayonnaise to coat well. Season to taste.
- Top half the bread slices with lettuce and tomato, then lobster mixture and bacon. Sandwich with remaining bread and serve.
LOBSTER CLUB WITH SAFFRON MAYONNAISE ... - FOOD NETWORK
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- For the chipotle brioche: Combine the yeast, sugar and milk in a small bowl and let sit until foamy, about 5 minutes.
- In the bowl of a stand mixer fitted with the dough hook, combine the flour and salt. Mixing on low speed, add the yeast mixture and mix until combine. Mix together the eggs, egg yolks, chipotle puree in a bowl and slowly add the mixture to the flour while continuing to mix on low speed. Mix in the butter, piece by piece until combined and continue mixing until the dough is silky and springy, about 10 minutes.
- Remove the dough to a lightly floured surface and lightly knead for 30 seconds. Place in a lightly oiled bowl, cover with clean kitchen towel or plastic wrap and let rise in a warm place for 1 hour or until doubled in bulk. Lightly punch down, cover and allow to rise for 30 minutes longer.
- Butter a 12 by 4-inch or 5 by 4-inch loaf pan. Shape the dough into a loaf, being careful to press out any air, and place in the prepared pan. Rub the top with more softened butter cover with plastic wrap and let rise for 2 hours more in a warm place.
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