|Lobster Club Sandwich with Vanilla Bean Butter Fried Brioche, Tarragon Lobster Salad,|
Smashed Avocado, Maple Glazed Bacon, Arugula, & Heirloom Tomato
|After a few big bites :)|
|How cute are those itty bitty vanilla beans??|
For the Vanilla Bean Butter Fried Brioche:
1 Stick of Unsalted Butter, Room Temperature
1-2 Vanilla Beans, Split & Scraped for Seeds
6 Slices of Brioche Bread
For the Tarragon Lobster Salad:
¼t Dijon Mustard
¼C Fresh Celery, Finely Diced
¼C Shallots, Minced
1T Fresh Tarragon, Minced
¼t Fresh Lemon Zest
Pinch of Sugar
Salt & Pepper, To Taste
1T Fresh Chives, Minced (plus extra for sprinkling)
Butter Poached Lobster Tails, Roughly Chopped & Chilled
For the Maple Glazed Bacon:
6-8 Slices of Thick Applewood Smoked Bacon
Maple Syrup, For Brushing
For the Lobster Club Sandwiches:
Vanilla Bean Butter Fried Brioche Slices
Prepared Tarragon Lobster Salad, Chilled
Avocado Slices, Smashed
Heirloom Tomatoes, Thinly Sliced & Seasoned
Fresh Baby Arugula
Prepared Maple Glazed Bacon
Salt & Pepper, To Taste
1. For the Vanilla Bean Butter Fried Brioche: In a small mixing bowl, smash together the softened butter and vanilla bean seeds until incorporated. Spread the butter onto the slices of brioche. Heat a sauté pan over medium heat and fry the slices until they are lightly golden brown in color. Keep warm or set aside until you are ready to layer your sandwiches.
2. For the Tarragon Lobster Salad: Mix together all of the ingredients until smooth and incorporated. Add in the chilled lobster meat and toss to combine. Chill in the refrigerator until ready to use.
3. For the Maple Glazed Bacon: Preheat the oven to 400 degrees and lay the bacon slices on top of a baking sheet that has been lined with parchment paper or a Silpat. Bake the slices of bacon for 15-20 minutes or until crispy. Remove them from the oven and brush them heavily with maple syrup, and then return them to the oven for another 5 minutes or so, or until the maple syrup is slightly sticky.
4. Assembling the Lobster Clubs: Place 1 slice of the Vanilla Bean Butter Fried Brioche onto a plate, and then spoon on a generous amount of the Tarragon Lobster Salad and top with some smashed avocado, another slice of fried brioche, maple glazed bacon, baby arugula, and seasoned tomato slices. Finish off the sandwich with another piece of brioche. Repeat with the remaining ingredients for another sandwich. Enjoy immediately.