Lobster club
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | lobster meat from 1 large | |
| 1 | (1 1/2 to 2-pound) cooked lobster | |
| 1 | salt; to taste | |
| 1 | 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 | julienned shoestring potatoes; fried for garnish | |
Directions
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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