Maine Lobster Sandwich with Saffron - Togarashi Aioli

August 5, 2013 9:45:14 AM PDT
Maine Lobster Sandwich with Saffron-Togarashi Aioli from chef/owner of Oceanique restauraing in Evanston, Mark Grosz.

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


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


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.