Lobster club sandwiches

AT A GLANCE

  • Serves 4 people

  • Meat from 1 freshly prepared lobster
  • For sandwich: sliced sourdough bread, shredded cos lettuce, sliced tomato and fried bacon
  •  
  • Lobster mayonnaise
  • 500 ml (2 cups) olive oil
  • 500 gm reserved lobster shells, crushed with a mortar and pestle
  • 2 egg yolks
  • 1 small garlic clove
  • 1 lemon, juice only
01   For mayonnaise, combine oil and shells in a saucepan and cook over low heat for 30 minutes. Drain oil through a fine sieve (discard shells), set aside to cool. Makes about 500ml.
02   Process yolks, garlic and lemon juice in a food processor until smooth. With motor running, add 400ml lobster oil in a thin steady stream until incorporated. Season to taste. Mayonnaise will keep refrigerated for 1 week.
03   Slice tail meat and transfer to a bowl. Add leg meat and enough mayonnaise to coat well. Season to taste.
04   Top half the bread slices with lettuce and tomato, then lobster mixture and bacon. Sandwich with remaining bread and serve.

Topics:

SUMMER, MASTERCLASS, SHELLFISH, SEAFOOD, MODERN AUSTRALIAN, MAIN, SANDWICH, LOBSTER, LEMONS, GARLIC, EGGS

Recipe:

LISA FEATHERBY

Photography:

BEN DEARNLEY

Styling:

VANESSA AUSTIN

FEATURED IN

Jan 2009

Jan 2009

View Full Site