Blue Water Grill Lobster Sandwich Recipe

Blue Water Grill – Chef Matt Hughes

BWG Lobster Sandwich

Serves 4

1/4 cup mayonnaise
1 small stalk celery, peeled and minced
1 tablespoon freshly squeezed lemon juice
1 tablespoon minced fresh chives
2 teaspoons minced flat-leaf parsley
1/2 teaspoon kosher salt
Freshly ground black pepper
1 rounded tablespoon minced fresh basil leaves or 2 teaspoons minced dill (optional)
2 cups diced cooked lobster meat (meat from 4 one pound lobsters)
2 teaspoons unsalted butter, room temperature
4 Brioche rolls
1 English cucumber sliced and dressed with lemon Juice
8 sliced applewood smoked bacon (cooked)
1 avocado
Baby arugula
1 tomato

In a large bowl, mix together the mayonnaise, celery, lemon juice, chives, parsley, salt, and pepper to taste. If using, add the basil or dill. Using a rubber spatula, gently mix the lobster with the dressing until just combined. Refrigerate for at least 1 hour or up to 24 hours.

When ready to serve, heat a large skillet over medium-high heat. Melt 1 teaspoon of the butter. Add Brioche rolls and toast them on their flat sides, about 30 seconds per side. Repeat with the remaining butter and rolls.

Build sandwich: Arugula first, cucumbers, tomato, avocado, lobster mixture and warmed bacon on top. Serve with potato chips.

Courtesy of Chef Matt Hughes, Blue Water Grill