Lobster sandwich with white wine sauce

Votes: 2

"I love cooking outdoors in the summer! However, while the grilled dishes will be the focus, you'll need other dishes to complete the menu and make the meal a success," says Jeffrey. "Lobster sandwiches are perfect; lobster meat is sweet and not too flavorful, making it a great complement to the main meat dishes."

Time: 55 min.
Complexity: easily
Servings: 4

A sandwich with lobster poached in sauce on a brioche bun toasted in butter.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Lobster sandwich

4 lobster (700 grams each)
4 brioche buns for hot dogs
Butter
Mayonnaise-mustard sauce (recipe below)
1 tbsp. yogurt
1 tbsp chopped chives
2 lemons, cut into quarters

Lobster sauce

1 cup white wine
0.25 cup tarragon vinegar
1 teaspoon black peppercorns
1 large shallot, chopped
1 bay leaf
1 sprig of tarragon
1 sprig of thyme
0.5 cup drinking cream 10% fat
450 g cold butter, cut into medium cubes
Lemon juice

Mayonnaise-mustard sauce

0.75 tsp mustard powder
1 teaspoon lemon juice
0.25 cup mayonnaise
1 tbsp. prepared mustard
A little hot Tabasco sauce

Ingredient Substitution Suggestions

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Recipes with similar ingredients: lobster, brioche bun, hot sauce, cream, yogurt, mayonnaise, lemon juice, white wine, black pepper, bay leaf, tarragon, thyme, chives, mustard powder, mustard

Cooking the dish according to the recipe:

For the sauceIn a medium skillet, simmer the white wine and vinegar with the peppercorns, shallots, bay leaf, tarragon, and thyme over medium-high heat until almost dry, about 10 minutes. Add the cream and let it reduce by two-thirds, about 5 minutes.

Reduce the heat to low and add the butter, piece by piece, stirring vigorously until each piece is almost melted. Remove the sauce from the heat and add the lemon juice and salt. Strain the sauce through a fine-mesh sieve. Keep the sauce warm in the pan over very low heat until the lobster meat is cooked through.
Cooking lobstersBring a large pot of salted water to a boil. Prepare a bowl of ice water. Kill the lobsters by placing them on their backs on a cutting board and inserting the tip of a knife into the head between the antennae. Drop the lobsters into the boiling water for 20 seconds and immediately transfer them to an ice bowl to stop the cooking process. Remove the meat from the tails, claws, and legs. The meat will remain translucent and raw. Remove the black sinew from the tails and cut the tail meat into small, bite-sized pieces.

Place the lobster meat in the prepared sauce. Heat the meat very slowly, until it's barely cooked through. Stir the pan frequently to prevent the sauce from burning. If it starts to burn, add a few drops of cold water and remove from the heat for a second.

Making Lobster SandwichesIn a saucepan, toast the buns with butter until crispy and golden brown. Place the cooked lobster meat into the prepared buns. Add more lobster sauce to taste. Top the sandwiches with mayonnaise-mustard sauce, drizzle with yogurt, and sprinkle with chives. Serve with lemon wedges.

Mayonnaise-mustard sauceMix dry mustard with 1.5 teaspoons of water and lemon juice. Stir in mayonnaise, mustard, hot sauce, and salt to taste.