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Author Notes: This sandwich is a vehicle for lobster salad! I think the textures, colors and flavors balance well. —Cristina Sciarra
Makes 4-5 sandwiches
- 1 garlic clove, minced
- 1 egg yolk, fresh as possible
- 1 heaping tablespoon Dijon mustard
- freshly ground black pepper
- about 1 cup canola oil, or other neutral oil
- a pinch of salt, to taste
- 5 scallions
- 1 pound fresh lobster meat (tail and claw)
- 1 tablespoon fresh lemon juice
- a pinch of cayenne pepper
- Make the garlic mayonnaise: Add the minced garlic, the egg yolk, the mustard, and the black pepper to a small bowl. Give everything a little stir, to incorporate.
- Slowly incorporate the oil in a very thin stream, while constantly beating with a fork or mini whisk. (Add a little oil at a time, waiting until the oil has 'disappeared', before adding more.) The whole process should take about 5 minutes--the mayonnaise will have risen in the bowl and turned a paler yellow. You should also be able to tip the bowl over without the mayonnaise falling out.
- Let the mayonnaise rest in the fridge, covered, for at least one hour before use. (This can also be made a night ahead.)
- Put the lobster salad together: Wash and thinly slice the scallions. Add them to a medium-sized bowl.
- About the lobster: my fishmonger happens to sell freshly-cooked, whole lobsters. You can also buy live lobsters, and cook them yourself.
- Chop your lobster into bite-sized pieces, and then add them to the medium bowl. Also add: the lemon juice, the cayenne, and the mayonnaise. Gently toss all ingredients together, to incorporate. Cover with plastic, and move to the fridge while you assemble the sandwich ingredients.
- 4-5 brioche or challah buns
- 2 tablespoons salted butter (optional)
- 6-10 leaves of Boston Bibb lettuce
- plain Cape Cod potato chips (optional)
- You have two bun-toasting options: 1) Melt the butter in a non-stick pan. Cut the buns in half, and toast them in the butter. 2) Toast them without butter in a toaster oven. (Obviously, the butter option is more delicious.)
- Layer 1-2 leaves of lettuce on each bun. Pile a generous scoop of the lobster salad on top of the lettuce.
- Optional: layer some Cape Cod potato chips into the sandwich. (They provide salt and crunch.) You can also simply serve the sandwich with the chips on the side.
- This recipe was entered in the contest for Your Best Shellfish
- This recipe was entered in the contest for Your Best Mayonnaise-Based Salad