Looking for a light summer meal that will break the monotony of constant BBQ? The quick-fix sandwich gets a decadent upgrade with this lobster club, which features a mouthwatering foie gras butter and a summery mixture of fresh green herbs. It’s the perfect sandwich to serve while entertaining guests around the pool— that is, if you can bring yourself to share!
SMOKED TOMATO CHUTNEY
Ingredients
2 lbs Roma tomatoes
5 cans diced tomatoes
4-5 red onions, diced
5 tbsp garlic, minced
5 thyme sprigs, chopped
2 rosemary sprigs, chopped
Apple cider vinegar (to taste)
Salt & pepper (to taste)
Method
- Smoke Roma tomatoes.
- In a pot, sweat the onion, garlic, and herbs.
- Add canned tomatoes and apple cider vinegar. Season.
- Reduce until it becomes thick.
- Chop smoked tomatoes and then add to the chutney.
- You can puree for the lobster club sauce!
GREEN GODDESS EMULSION
Ingredients
1 bunch tarragon
1 bunch parsley
1 bunch chives
1 tbsp garlic
1 bunch arugula
2 tbsp mustard
1.5 L mayo
Juice of one lemon
Method
- Put everything in a blender and buzz!
FOIE GRAS BUTTER
Ingredients
1 lb butter
4 tbsp duck fat
2 oz foie gras
pinch pepper
1 tbsp honey
Method
- Mix together with softened butter.
EAST COAST LOBSTER
Ingredients
2 lobster
4 L water
1 cup salt
1 lb ice cubes
Method
- Bring a large pot of salted water to a rumbling boil and cook lobsters for exactly 7 minutes.
- Remove and shock in water bath to shock the cooking process.
- Clean lobster meat out of the shell.
THE CLUB
- Assemble the club sandwich with crispy bacon and a fried hen egg using the triple decker method with sourdough bread.
- Brush the foie gras butter onto the toasted sourdough just before you are ready to plate.
- Layer the sandwich with butter lettuce, smoked tomato chutney, and green goddess emulsion.