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Lobster Tail and Fennel Sandwich 2017-04-24 https://www.metro.ca/userfiles/image/recipes/sandwich-queue-homard-fenouil-10555.jpg PT15M PT09M PT24M

Live lobsters:Bring water to boil in large pot.Place lobsters in boiling water and cook for 9 minutes.Strain and allow to cool under cold water.Remove lobster tails without breaking the meat into pieces.Cut each tail in half lengthwise and then again crosswise. Give a total of 8 pièces.In a small bowl, combine the mayonnaise and fresh tarragon. Set aside.For the salad, combine the fennel, arugula, lemon zest, lemon juice and olive oil.Add salt and pepper to taste.Spread 1 Tbsp. of mayonnaise on each half of the English muffin.Add one quarter of the salad and two pieces of lobster, ensuring the entire piece of bread is covered.Top with the other half of the English muffin.For a more decadent sandwich, use an entire lobster tail (4 pieces) per sandwich.

4 Chef Solène Thouin

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2x 1 1/4 lb lobster, live or cooked 4 English muffins, halved and lightly toasted 1 cup (250 mL) fresh fennel, diced 1 cup (250 mL) arugula 1/4 cup (60 mL) mayonnaise 2 Tbsp. (30 mL) olive oil 2 tsp. (10 mL) fresh tarragon, chopped zest of 1/2 lemon, finely grated 1 tsp. (5 mL) lemon juice salt and pepper to taste

Lobster Tail and Fennel Sandwich

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servings

0:15

Preparation

0:09

COOKING

0:24

TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

2x 1 1/4 lb

lobster, live or cooked

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FROZEN, 2 - 3 oz

ROCK HARBOUR CANADIAN LOBSTER CLAWS & ARMS

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4

English muffins, halved and lightly toasted

1 cup
(250 mL)
fresh fennel, diced

1 cup
(250 mL)
arugula

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3 PK PRODUCT OF U.S.A. SWEET CORN 4 PK PRODUCT OF U.S.A.

ENDIVE OR ESCAROLE

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PRODUCT OF ONTARIO

1/4 cup
(60 mL)
mayonnaise

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PERI-PERI SAUCE SELECTED SIZES

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SELECTED SIZES SELECTED VARIETIES

2 Tbsp.
(30 mL)
olive oil

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BASSO EXTRA VIRGIN OLIVE OIL

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1 L

2 tsp.
(10 mL)
fresh tarragon, chopped

zest of 1/2 lemon, finely grated

1 tsp.
(5 mL)
lemon juice

salt and pepper to taste

Imprimer ma sélection

Preparation

Live lobsters:

Bring water to boil in large pot.

Place lobsters in boiling water and cook for 9 minutes.

Strain and allow to cool under cold water.

Remove lobster tails without breaking the meat into pieces.

Cut each tail in half lengthwise and then again crosswise. Give a total of 8 pièces.

In a small bowl, combine the mayonnaise and fresh tarragon. Set aside.

For the salad, combine the fennel, arugula, lemon zest, lemon juice and olive oil.

Add salt and pepper to taste.

Spread 1 Tbsp. of mayonnaise on each half of the English muffin.

Add one quarter of the salad and two pieces of lobster, ensuring the entire piece of bread is covered.

Top with the other half of the English muffin.

For a more decadent sandwich, use an entire lobster tail (4 pieces) per sandwich.

Source : Chef Solène Thouin

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