Lobster Club Recipes

LOBSTER CLUB BURGERS

Steps:

• In a medium bowl, make compound herb butter by combining softened butter, thyme, sage, parsley, chives, and rosemary (this can also be done in a food processor). Turn out onto parchment or plastic wrap, and roll into a log, 1 1/2 to 2 inches in diameter. Chill until firm, or freeze for up to 1 month.
• Heat grill or grill pan.
• Form four 8-ounce, 1-inch-thick burgers. Cut four 1/8-inch-thick slices of compound butter from the log. Make an indentation in the center of each burger, and place half of a compound-butter slice inside. Reshape meat to cover butter, making sure it is not visible from either side; season both sides with salt and pepper.
• Oil grill with a small amount of vegetable oil to prevent sticking.
• Grill burgers for 5 to 7 minutes per side for medium doneness. Remove from grill, and place each burger on a roll. Serve garnished with lettuce and tomato.

LOBSTER CLUB SANDWICH

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 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.