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Pastimes : Got A Great Recipe To Share???? -- Ignore unavailable to you. Want to Upgrade?

To: sandintoes who wrote (18228)	1/3/2007 4:30:58 PM
From: Oral Roberts	Read Replies (6) \| Respond to of 25073

Tonights fare is Lobster Club sandwich. I had one of these at Postrio a Wolgang Puck restaurant in the Venetian in Las Vegas. I loved it. So I tried to find a lobster club sandwich recipe and the ones made in Maine and such were not it. I added Postrio to the search and low and behold the TV station in LV had the recipe on their website collection. Sweet! I've made this several times and just love it. A good 9 grain break and I just use tails rather then messing with the whole lobster Serves 2 people Postrio Lobster Club Sandwich Sep 14, 2006 05:45 PM Postrio Lobster Club Sandwich Postrio Restaurant, Las Vegas Chef John LaGrone Serves 2 people 4 slices 9 grain or whole grain bread. Best to us a solid loaf of bakery bread and slice by hand to ¼" thick slices 6-8 slices thick, good quality bacon (prefer apple wood smoked), cooked and drained. Keep warm in a low oven 1 1 ½ pound lobster, cooked and shelled (recipe follows) to yield about 1 ½ cups lobster meat 1 recipe white wine butter sauce (recipe follows) 1 cup baby arugula (can substitute mesclun mix if arugula unavailable) ¼ cup mayonnaise, preferably homemade 2 each vine ripened tomatoes, sliced to 8 thin slices Method: * - Place the cooked lobster meat in a small saucepan and add just enough butter sauce to cover. Place pan over very low heat to warm it gently, being careful never to boil the sauce, as it will separate. * - Toast the bread in a toaster or under the broiler of your oven. Remove and generously add mayonnaise to one side of each piece. * - Top one slice of the bread with the tomatoes, bacon, and the hot lobster meat, leaving the sauce in the pan. Top with the arugula and second slice of bread. Slice in half and serve. To cook lobster: 1 1 ½ pound live lobster 1 lemon, cut in half 2 bay leaves 1 Tbsp whole black peppercorns large bowl ice water * - Bring 8 qts water to a boil. Add all ingredients except lobster and boil 5 minutes. Add the live lobster and cook for 8 minutes. * - Remove lobster immediately and plunge into ice water. Allow to chill in water for minimum 8 minutes. Remove and de-shell the tail, claws, and knuckles (the arms). De-shelling is messy, and the lobster claws and knuckles will need to be cracked, using a kitchen hammer or regular hammer, or the back of a large chef's knife. To de-shell the tail, simply remove it from the body of the lobster by pulling it off. Place the tail flat on a cutting board and cut in half by first piercing the thin end of the tail with the tip of a chef's knife, then cutting straight down through the shell, splitting the tail in half. Remove the meat and rinse under cold water. * - Rough chop the lobster for the sandwich To Serve: - Serve the sandwich with crisp vegetable chips or house made potato chips and a small mesclun salad dressed with vinaigrette White Wine Butter Sauce for Lobster 1 teaspoon vegetable oil 2 oz shallots (about 3 medium), peeled and sliced thin ½ cup dry white wine 1 Tbsp white wine or champagne vinegar ½ cup heavy cream ½ cup unsalted butter ( 4 oz ) ½ teaspoon lemon juice salt and white pepper Method: * - In a medium saucepan, heat the oil. Add the shallots and sweat over med-low heat for 2 minutes without browning. Deglaze the pan with the wine and vinegar and reduce slightly. Add the cream and reduce the sauce by half. * - Strain the sauce into a blender and blend the liquid while hot, adding the butter in small pieces at a time until all is incorporated. If the sauce is very thick, you can thin it slightly with a small amount of hot water. * - Season to taste with salt, white pepper, and the lemon juice. Set aside on back of stove to keep warm.