Yield: 2 servings
|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 \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
Converted by MM_Buster v2.0l.
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