Chef Jeffery Strauss paired a tasty lobster sandwich with a luscious lobster salad to create a delicious lunch from the sea that anyone would dive for.
Grilled Cheese & Lobster Sandwich
Serves 4
2 1.5-pound lobsters
4 tablespoons mayonnaise
1 tablespoon white truffle oil
1 tablespoon chopped black truffles
8 slices of thinly sliced brioche
8 slices of Gruyère cheese
2 ounces clarified butter
Bring 2.5 gallons of heavily salted water to a rolling boil. Add two lobsters and cook, covered, for 3 minutes. Pull lobsters out and let cool.
When lobsters are cooled, remove all meat from shells. With a sharp knife, slice tail meat lengthwise as thin as possible as well as the lobster claws and knuckle meat. Set aside.
Mix mayonnaise with truffle oil and chopped truffles. (Truffle oil and chopped truffles are optional.) Spread mixture evenly on slices of brioche.
Cover mayonnaise with a piece of Gruyère.
Divide lobster into four portions, then place them on four slices of brioche. Place remaining brioche, cheese side down, on top of lobster.
In skillet over medium heat add clarified butter, then brown sandwich on one side. Carefully turn over and place skillet in previously heated oven at 350 degrees for 3-4 minutes.
Carefully remove from oven and cut sandwiches in quarters.
Lobster, Avocado & Citrus Salad
Serves 4
1 2.5-pound lobster
1/2 red onion, sliced into rings (use mandolin slicer, if you have one)
2 tablespoons olive oil
2 tablespoons super-fine sugar
4 tablespoons red wine vinegar
Salt and pepper
1 cup mayonnaise
1 tablespoon poppy seeds
2 tablespoons honey
3 tablespoons pineapple juice
1
ripe avocado, peeled and sliced
1
‘Ruby Red’ grapefruit, cut into sections — no membrane
4 ring molds (sizes can vary)
1
tablespoon chopped tarragon
1
cup micro greens
Bring 2 gallons of salted water to a rapid boil (water should be almost as salty as the ocean). Cook lobster in boiling water for 7 minutes. After lobster is cooked remove from water and place on a tray.
When lobster is warm enough to handle, remove meat from shells. Use a knife for claws and shellfish scissors for knuckle meat and tail meat. Cut all lobster meat into half-inch pieces, then refrigerate.
Over high heat sauté onion rings in olive oil. When tender, add sugar. When sugar begins to caramelize, deglaze with red wine vinegar. Add salt and pepper and continue to cook onions until all liquid has evaporated and onions have a syrupy glaze to them. Chill.
Combine in mixing bowl 1 cup mayonnaise, 1 tablespoon poppy seeds, 2 tablespoons honey, 3 tablespoons pineapple juice. Whisk together until smooth.
To assemble:
Place lobster in a bowl and add some poppy seed dressing. Add just enough to coat lobster meat. Do not let lobster get soupy.
Place ring mold in center of plate. Place avocado evenly on the bottom. Use a creative tool to press down the avocado.
Evenly place down grapefruit segments, and then evenly place down caramelized onions.
Add lobster meat mix on top of onions and carefully pat down. Remove ring mold.
Garnish with chopped tarragon and micro greens tossed with olive oil and pineapple juice.
Final garnish should be a tripod of poppy-seed dressing on plate.
Grilled Cheese & Lobster Sandwich and Lobster, Avocado & Citrus Salad