Lobster Club

Recipe Ingredients

		Lobster meat from 1 large
		(1 1/2 to 2-pound) cooked lobster
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Butter - softened
1 tablespoon	15ml	Minced shallots
1 teaspoon	5ml	Chopped tarragon
1 teaspoon	5ml	Chopped thyme
1 teaspoon	5ml	Lemon juice
1 teaspoon	5ml	Lemon zest
2 teaspoons	10ml	Brioche rolls (medium)
1		Watercress
		Julienned shoestring potatoes - fried for garnish

Recipe Instructions

Remove lobster meat from shell, leaving it in nice, large pieces. Devein and slice lobster tail into thin, workable slices; slice claws. Season with salt and pepper.

In a small bowl combine butter, shallots, herbs, lemon juice and zest and mix well; season to taste with salt and pepper. Cut rolls in thirds and smear each slice with flavored butter.

Assemble 2 triple-decker sandwiches with 2 layers of watercress and lobster slices in between 3 brioche slices. Serve with fried shoestring potatoes.

This recipe yields 2 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2132 broadcast 04-21-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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