Lobster Club Sandwich with Vanilla Bean Butter Fried Brioche, Tarragon Lobster Salad, Smashed Avocado, Maple Glazed Bacon, Arugula, & Heirloom Tomato

Lobster Club Sandwich with Vanilla Bean Butter Fried Brioche, Tarragon Lobster Salad,
Smashed Avocado, Maple Glazed Bacon, Arugula, & Heirloom Tomato

I'm sure y'all have noticed how bad of a blogger I have been... so, so, sooooo bad. And I feel just awful because I really love to do this every other day or so. But after being sick for 2-3 months, and then Christmas started taking over my life, I just needed a little break from my responsibilities. I mean, we all feel like that sometimes, right? I definitely do. I'm finally back though and I'm here to stay, especially with the new year just around the corner. I'll be posting some new recipes this week as well as one of our favorite posts, Our Top 10 Favorite Recipes: Savory & Sweet, for the year. So, y'all have to check back and find out what made our list for the best, most craveable meals that we enjoyed in 2012. What do y'all think should make the list or are there any personal favorites that you hope you'll see on there? Lemme know because your feedback is especially important :) Anyway, today's recipe is a sandwich, but of course, you know it's our favorite meal. But it ain't no boring sandwich, trust me. Why? Because there's lobster in it. Lots of it. You know what else? Utterly gorgeous brioche bread... that's been fried in homemade vanilla bean butter. It might sound bizarre, maybe even gross. But, trust me, lobster + vanilla bean pair amazingly together. I think the vanilla really brings out the natural sweetness of lobster meat. Then you add in creamy avocado, maple glazed bacon, peppery arugula, and a gorgeous heirloom tomato... that's heaven between two pieces of bread y'all. This is the mother of all clubs as far as I'm concerned. And I'm sorry, but nothing makes me happier than seeing a sky-high stacked sandwich towering over me. Honestly, I even get anxiety trying to tackle this baby. It's just so beautiful, yet oh-so-messy. Why ruin it by eating it? Pah, who am I kidding. Just lean over, bow up, and go at it. That's how a true Southern lady does it... right? I sure hope so!! Enjoy :)

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:

2T Mayo

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

Directions:

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.