LOBSTER CLUB

Lobster Club image

Yield Serves 4

Number Of Ingredients 23

1/2 cup canola oil
4 thin slices country ham
3/4 cup mayonnaise
2 tablespoons fresh lemon juice
1 heaping tablespoon Dijon mustard
1 heaping tablespoon whole grain mustard
1 small stalk celery, thinly sliced
2 green onions, green and pale green parts, thinly sliced
1/4 cup finely diced red onion
1/4 cup finely chopped fresh flat-leaf parsley
Kosher salt and freshly ground black pepper
1 1/2 pounds cooked fresh lobster meat, chopped
8 (1/2-inch-thick) slices Chipotle Brioche (page 194), lightly toasted
Green Onion Dressing (recipe follows)
1 ounce arugula leaves
GREEN ONION DRESSING
1/4 cup mayonnaise
3 tablespoons white wine vinegar
2 teaspoons honey
1/4 cup canola oil
Kosher salt and freshly ground black pepper
5 green onions, green and pale green parts, chopped
(makes about 3/4 cup)

Steps:

Heat the oil in a large sauté pan over high heat until the oil begins to shimmer. Working in batches, carefully add 2 slices of the ham at a time and cook until crispy on both sides, about 2 minutes. Transfer to a plate lined with paper towels.
Whisk together the mayonnaise, lemon juice, both mustards, the celery, green onions, red onion, and parsley in a medium bowl and season with salt and pepper. Fold in the lobster meat.
Spread each slice of bread with some of the green onion dressing. Divide half of the arugula among 4 slices of the bread. Top the arugula with some of the lobster salad and a slice of crisp ham. Place the remaining arugula on top of the ham and top with the remaining bread.
GREEN ONION DRESSING
Combine the mayonnaise, vinegar, honey, and oil in a blender and blend until combined. Season with salt and pepper. Add the green onions and pulse a few times just to incorporate. You do not want to puree it; there should be specks of green in the dressing. Scrape into a bowl. The dressing is best made the same day it will be used.