Best Lobster Sandwich With Lime Mayonnaise Recipes

LOBSTER CLUB SANDWICH

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.

LOBSTER WITH MAYONNAISE

Steps:

• Fill a pan with lukewarm water and place over high heat. Place the lobster in the pan and cover. Once the water has come to the boil, cook the lobster for ten minutes or until it no longer has any blue hue and has turned a deep red-orange color. Remove the lobster from the pan and leave to cool.
• Once cool you can prepare the lobster in the traditional manner: with a sharp knife make an incision at the point where the head joins the body and cut down the length of the lobster towards the tail. Make sure that you have cut right the way through the body. Now turn the lobster 180 degrees and cut from the original incision back through the head. With you fingers gradually prise the shell apart so that it falls into two halves. Remove the front claws and set aside. With your index finger prise the meat out of the shell (trying to keep it in one piece, again working from the tail upwards. Replace the meat in the shell (this process makes it easier for your guests to keep their fingers clean) and repeat with the second half. Using a cleaver or hammer crack both sides of the claws. Remove the surrounding shell and extract the meat in a single piece.
• Arrange the two halves of lobster on a plate together with the claw meat and serve with mayonnaise, which you can make in the following way: Put eggs, mustard, pinch of salt, grinding of pepper and a small squeeze of lemon juice/vinegar in a basin and beat well with a wooden spoon, beater or whisk. Start adding the oil, drop by drop to begin with, stirring all the time. When the mixture starts to emulsify you may add more oil in steady dribblets but keep stirring until you get the required jelly-like substance, which is the consistency that proper mayonnaise should be. Finally test for more seasoning. Refrigerate until ready to use.

LOBSTER SANDWICH

Steps:

• In a large pot, bring at least 1 gallon plus 1 quart (20c) water to a boil over high heat. Plunge in the lobsters, cover the pot, reduce the heat, and simmer for 6 to 7 minutes, depending on the size of the lobsters. Remove the lobsters with tongs and set them on rimmed baking sheets to cool. When they are cooled to room temperature, remove the meat from the claws and tails and rip it into large chunks (I do this with my hands; I don't chop it).
• Sprinkle the lemon juice, celery salt, and white pepper over the lobster. Fold in just enough mayonnaise to coat the meat and hold it together-not a lot. Put the lettuce leaf in the bun and top with the lobster mixture. Sprinkle parsley on top to garnish.

LOBSTER & MANGO SANDWICHES

Steps:

• Brush honey over pancetta slices, heat a skillet over fairly high heat, add a tiny drop of oil and cook pancetta just a few seconds on each side until it gets crispy (be careful not to burn -- it burns very, very easily), drain on paper towels.
• Combine lobster, mango, cucumbers, mayo, salt and pepper to taste.
• In another bowl, mix together lettuce, sun dried tomatoes, and basil.
• Grab some long toothpicks and 2 plates -- you will be stacking 2 sandwiches.
• Spread a little extra mayo on 2 of the toast slices (if desired), then top each with the lobster mixture, another piece of toast on top of that, then the lettuce mixture,the pancetta, then the remaining toast pieces.
• Stick 2 long toothpicks into each sandwiches to hold them together, then use a serrated knife to cut each sandwich into halves (with a toothpick holding together each half).
• (If you don't have toothpicks that are long enough, try a bamboo skewer instead).
• Remove toothpicks before eating.

GRILLED LOBSTER SANDWICH WITH CHARRED CORN AND AVOCADO SALSA

Steps:

• Preheat a charcoal grill for direct grilling.
• Split each lobster tail down the underside with a heavy knife, taking care not to cut through the back shell, so that they are still in one piece that you can open like a book. Brush the lobster meat with some of the oil and sprinkle with salt and pepper.
• Place the lobsters cut-side down on the grill and cook until lightly charred and heated through, about 4 minutes. Flip and heat briefly, another 30 seconds or so. Remove from the shell, being careful to leave the meat from each half in one piece.
• Spread some of the Charred Corn and Avocado Salsa on the bottom of the hamburger buns. Top with 2 pieces lobster, some sliced red onions and a squeeze of lime juice. Spread extra mayo on the top bun, if desired, top the sandwiches and serve.
• Serves: 6
• Preheat the grill to medium direct heat.
• Pull the outer husks down the corn to the base. Strip away the silk from each ear of corn by hand. Fold the husks back into place and tie the ends together with kitchen string. Place the ears of corn in a large bowl of cold water with the salt for 1 hour.
• Remove the corn from the water and shake off any excess water. Place the corn on the grill, close the cover and grill until the kernels are tender, 15 to 20 minutes, turning every 5 minutes. Let cool slightly. Remove the kernels from the ears.
• Put the corn kernels, creme fraiche, cilantro, avocados, lime juice, chiles, onions and hot sauce in a medium bowl and toss gently, breaking up the avocado a bit. Season with salt and pepper.