Yield: 2 servings
Measure | Ingredient |
---|---|
1 \N | lobster meat from 1 large |
1 \N | (1 1/2 to 2-pound) cooked lobster |
1 \N | salt; to taste |
1 \N | freshly-ground black pepper; to taste |
2.00 tablespoon | butter; softened |
1.00 tablespoon | minced shallots |
1.00 teaspoon | chopped tarragon |
1.00 teaspoon | chopped thyme |
1.00 teaspoon | lemon juice |
1.00 teaspoon | lemon zest |
2.00 medium | brioche rolls |
1.00 bunch | watercress |
1 \N | julienned shoestring potatoes; fried for garnish |
Remove lobster meat from shell, leaving it in nice, large pieces.
Devein and slice lobster tail into thin, workable slices; slice claws. Season with salt and pepper. In a small bowl combine butter, shallots, herbs, lemon juice and zest and mix well; season to taste with salt and pepper. Cut rolls in thirds and smear each slice with flavored butter. Assemble 2 triple-decker sandwiches with 2 layers of watercress and lobster slices in between 3 brioche slices. Serve with fried shoestring potatoes. This recipe yields 2 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2132 broadcast 04-21-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
04-23-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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