Blue Water Grill Lobster Sandwich Recipe

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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

Filed under New Orleans Recipes, News by  #

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Comments on Blue Water Grill Lobster Sandwich Recipe Leave a Comment

September 6, 2008

Cath Lawson @ 2:09 pm #

This sounds so yummy. Your blog always makes me hungry. But lobsters are expensive in the UK. I heard that you can get lobsters shipped from Maine. Is this worth it? How long would they stay fresh for in the packaging?

Gina @ 4:56 pm #

This sounds amazing!

Ginas last blog post..Back-to-School Grilled Shrimp Night – 4 ww pts

September 7, 2008

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