Best Lobster Club Sandwich Recipes

Lobster Club Sandwich image

Provided by Food Network

Time 20m

Yield 1 sandwich

Number Of Ingredients 16

3 slices walnut bread (7 1/2 x 3 x 1/4 inches)
1 ounce good mayonnaise
2 1/2 ounces butter
3 ounces lobster meat, cooked
1/4 ounce wild arugula
Spago House Balsamic Dressing (recipe follows)
2 slices vine-ripened or heirloom tomatoes
Salt and black pepper
2 slices applewood-smoked bacon, crisped
2 caperberries
1 tablespoon balsamic vinegar
2 teaspoons sugar
1/4 teaspoon kosher salt
Pinch freshly cracked black pepper
1 tablespoon sherry vinegar
1/4 cup Tuscan olive oil

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.

Lobster Club Sandwich image

Provided by Martha Stewart

Number Of Ingredients 6

1/2 pound lobster, steamed, shell removed
1 tablespoon Lemon Mayonnaise
3 half-inch slices brioche, toasted
8 quarter-inch-thick slices plum tomato
3/4 cup mixed field greens
4 slices bacon, cooked

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.

Lobster Club Sandwich image

Provided by JackieOhNo

Time 10m

Yield 1 serving(s)

Number Of Ingredients 9

1/4 cup mayonnaise
2 teaspoons fresh lime juice
1/2 teaspoon grated lime zest
3 slices challah or 3 slices pumpernickel bread
4 ounces cooked lobsters, sliced
2 ripe small tomatoes, cored, thinly sliced
2 leaves boston lettuce
3 slices bacon, cooked
2 gherkins (optional)

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.

Nutrition Facts : Calories 1036.1, Fat 59, SaturatedFat 15.3, Cholesterol 235.8, Sodium 1940, Carbohydrate 83.3, Fiber 5.9, Sugar 12.7, Protein 44.6

LOBSTER CLUB SANDWICH image

Number Of Ingredients 6

8 ounces fresh lobster
Two 1-inch slices of homemade white bread
3-4 slices of bacon
Mayonnaise
Lettuce
Tomato slices

Steps:

Mix lobster chunks with 1 T. mayonnaise. Take two slices of bread, toast and spread with mayonnaise. Top with lobster, lettuce, bacon and tomato slices. Bon Appetit!