Lobster Sandwich
…I presented lobster sandwiches to my husband and myself for our weekend lunch, made with gently sautéed lobster tail meat in garlic and butter, with parsley, celery, and chives, all stuffed into butter-toasted challah bread. My husband praised the harmonious blend of the rich flavor of the slightly toasted challah bread and the delicate sweetness of the lobster, which carries a hint of the sea. Choosing the right bread is crucial when making a lobster sandwich; it’s best to avoid bread with too much grain or a dense texture. Challah bread, with its deep-gold color and light texture, is traditionally served on Jewish holidays and can now be easily found in markets. I highly recommend trying it at least once. I wanted to make it for my lobster-loving son-in-law, DJ, but he’s currently traveling, so unfortunately, I couldn’t. I’ll definitely make it for him next time.
Anyone who loves warm sandwiches wouldn’t be able to resist the smooth lobster with the savory sauce of garlic butter. Lobster is incredibly easy to pair with melted butter, but removing the lobster shell can be a bit tricky and requires caution. It’s important not to overcook the lobster; even if it’s slightly undercooked, it can be gently cooked further when coated with butter, so there’s no need to worry. I added finely chopped celery for my husband, who loves its refreshing taste. I should have only sliced the bread at the entrance, but I accidentally cut it too much, making it look a bit funny. And having lobster dripping down during eating wasn’t exactly easy either.
Servings: 3
Time: 45 minutes
Ingredients:
- 6 lobster tails (750 g), cleaned
- challah bread, cut into 3 pieces
- 3 tbsp ISIGNY unsalted butter
- 2 tsp sea salt
- 1 tbsp sake
- 1 stalk of celery, peeled and minced
- chive to taste, minced
- parsley to taste, minced
- 3 garlic cloves, minced
- paprika powder to taste
- 1 Meyer lemon, cut into wedges
Cooking Instructions:
- Heat a pot over medium-high heat, add enough water to cover the lobster, add sake and sea salt to the pot, and then bring it to a boil.
2. Once the water is boiling, add the lobster tail(s) to the pot and boil for 5 minutes.
3. After 5 minutes, turn off the heat and transfer the lobster(s) to a tray.
4. After cooling, remove the shell.
5. Cut along the back and belly of the lobster with scissors, then spread the shell apart and remove the meat.
6. Cut the lobster tails into small pieces and set aside.
7. Heat a pan over medium-high heat and add 2 tablespoons of unsalted butter, garlic, and lobster meat. Stir-fry them for 1–2 minutes.
8. Sprinkle parsley, paprika powder, and celery onto the pan, then gently mix them together. Set aside.
9. Heat a pan over medium heat and spread 1 tablespoon of unsalted butter onto the entire surface of the bread. Grill until lightly browned.
10. Place grilled bread on a serving plate and top it with seasoned lobster meat, inserting cuts on the top.
11. Sprinkle chives and paprika powder on top of the lobster.
12. Serve it with a lemon wedge.
You can also view this recipe on Instagram.
