Lobster club

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@...


Recipe by: Emeril Lagasse

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