Famous Recipes - Lobster Club Sandwiches

Lobster Club Sandwiches

*Add a twist to the classic turkey club by using lobster instead! To make preparation easy, contact a seafood specialty store to see if they offer prepared lobster meat, or use lobster tails from the seafood department.*

Serving: 4 Prep Time: 60 minutes Cook Time: 30 minutes Total Time: 90 minutes

1 pound fully cooked lobster meat, or 5 pounds live lobsters 1 medium cucumber (5-6 ounces), peeled, seeded and finely diced mayonnaise 3 small scallions (white and most of the green parts), thinly sliced kosher or sea salt freshly ground black pepper 2 ripe medium tomatoes (5-ounces) 1 head iceberg lettuce 12-ounces smoky country bacon 12 slices dense white bread pickles and olives for garnish

[image: DIRECTIONS:] To make the lobster salad: 1. If using live lobsters, steam or boil them. Let cool at room temperature. Use a cleaver to crack and remove the meat from the claws, knuckles and tails. Remove the cartilage from the claws and the intestine from the tails of the cooked meat. Cut the meat into 1/2-inch dice. You may pick all the meat from the carcass and add it to the meat or freeze the carcass for soup or broth.

2. Place the cucumber in a colander for at least 5 minutes to drain the excess liquid.

3. Combine the lobster, cucumber and mayonnaise. If the salad is to be served within the hour, add the scallions. If not, add them 30 minutes before serving. Season with salt if needed and pepper. Cover with plastic wrap and chill for at least 30 minutes before serving.

To make the club sandwiches: 1. Prepare the lobster salad. You will need only three-quarters of the salad, so you can make it with 12 ounces lobster meat and scale back the other ingrediets by a quarter or save the bit of leftover salad for a late-night snack.

2. Slice the tomatoes about 1/3 inch thick.

3. Remove the stringy outer leaves of the lettuce and discard. Tear the other leaves into pieces about the size of the bread. You will need 3 or 4 pieces per sandwich (12-16 pices total).

4. Slice the bacon about 1/4 inch thick. Either spread the bacon on a baking sheet and bake at 375 degrees F for 12 minutes or fry it in a skillet. Drain on a plate lined with paper towels and cover to keep warm.

5. Before slicing the bread, organize the ingredients so that they are within reach. You must work fast if you intend to serve this even slightly warm. Toast all the bread either under the broiler or in a toaster. If using a toaster, have 8 slices ready before you start. The last 4 slices can toast while you are constructing the sandwiches.

6. Line up 4 slices of toasted bread. Cover them evenly with the lobster salad. Spread a little mayonnaise on the side of 4 other slices of toast and cover the lobster salad with these slices, mayonnaise side up. Place the lettuce on top of the toast. Distribute the bacon on top of the lettuce and cover with the tomato slices- 2 or 3 slices per sandwich, depending on the size of the tomatoes. Sprinkle with salt and a grind of black pepper. Spread mayonnaise on one side of the remaining 4 slices of toast and place them on top, mayonnaise side down. Place toothpicks or skewers in the center of what will be each quarter, then cut each sandwich into quarters. Garnish with pickles and olives and serve at once.

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