Maine Lobster Sandwich
Serves Four open face sandwiches.
- 1 live whole Maine lobster 1#
- 4 slices brioche
- 2 tablespoon extra virgin olive oil
- 1 teaspoon fresh lemon juice
- 1 cup arugula
- 1 teaspoon shallot – chopped fine
- Hawaiian red sea salt
- Freshly ground black pepper
- 4 tablespoon aioli – see recipe
METHOD:
Boil lobster in water for 4 minutes. Remove and let rest in a bowl for 5 minutes. Remove meat from shell and slice thinly.
Toast brioche. Meanwhile mix arugula with shallots, 2 tbs. olive oil, lemon juice, salt and black pepper. Place brioche on plates. Spread 1 tbs. aioli onto each piece of toast and lobster meat, finishing with arugula salad. Serve with a French Chenin Blanc
Saffron - Togarashi Aioli
- 2 egg yolks
- 4 oz. extra virgin olive oil
- 4 oz. canola oil
- 1 clove garlic – minced
- 1 teaspoon fresh lemon juice
- 1 teaspoon fresh orange juice
- 1/2 teaspoon Togarashi (Japanese pepper)
- Pinch saffron threads
- Hawaiian sea salt
METHOD:
Put egg yolks, garlic, juices, saffron and togarashi in blender & pulse for 10 seconds. Slowly add olive oil and canola oil at high speed until thick and creamy and all oil is used. Season with salt and taste.
