Ingredients Jump to Instructions ↓

  1. 1 large (1 1/2- to 2-pound) cooked lobster Salt and pepper

  2. 2 tablespoons butter, softened

  3. 1 tablespoon minced shallots

  4. 1 teaspoon chopped tarragon

  5. 1 teaspoon chopped thyme

  6. 1 teaspoon each lemon juice and zest

  7. 2 medium brioche rolls

  8. 1 bunch watercress Julienned shoestring potatoes, fried for garnish

Instructions Jump to Ingredients ↑

  1. 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. Yield : 2 servings


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