Lobster Club Sandwich Recipes

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.

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.

Steps:

• Preheat the oven to 400 degrees F. Place a baking rack on a sheet pan and lay the bacon on the rack in a single layer. Roast the bacon for 15 to 20 minutes, until browned. Transfer to a plate lined with paper towels and set aside.
• Meanwhile, for the dressing, whisk together the mayonnaise, ketchup, relish, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl and set aside. Slice the avocados crosswise 1/4 inch thick, place the slices in a bowl with the lemon juice, toss gently, and set aside.
• To assemble, place 4 slices of toast on a board and slather them generously with the dressing. On each sandwich, place first a lettuce leaf, then a layer of avocado, then a slice of tomato. Sprinkle generously with salt and pepper. Cut a slice of bacon in half and place both halves on the tomato. Top with a quarter of the lobster. Generously spread more sauce on the remaining 4 slices of toast and place them, sauce side down, on the sandwiches. Serve immediately.

Steps:

• Mix mayonnaise, lime juice, and zest in small bowl.
• Toast bread, then spread one side of each slice generously with mayonnaise. Arrange lobster on one slice bread. Cover with half the tomato slices and 1 leaf lettuce. Top with second slice bread, mayonnaise side down, and spread more mayonnaise on top. Arrange bacon on bread, then cover with tomato and lettuce. Top with final slice bread and hold together with gherkins mounted on toothpicks. Cut in half and serve at once.