East Coast Lobster Club

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

1. Smoke Roma tomatoes.
2. In a pot, sweat the onion, garlic, and herbs.
3. Add canned tomatoes and apple cider vinegar. Season.
4. Reduce until it becomes thick.
5. Chop smoked tomatoes and then add to the chutney.
6. 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

1. 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

1. Mix together with softened butter.

EAST COAST LOBSTER

Ingredients

2 lobster

4 L water

1 cup salt

1 lb ice cubes

Method

1. Bring a large pot of salted water to a rumbling boil and cook lobsters for exactly 7 minutes.
2. Remove and shock in water bath to shock the cooking process.
3. Clean lobster meat out of the shell.

THE CLUB

1. Assemble the club sandwich with crispy bacon and a fried hen egg using the triple decker method with sourdough bread.
2. Brush the foie gras butter onto the toasted sourdough just before you are ready to plate.
3. Layer the sandwich with butter lettuce, smoked tomato chutney, and green goddess emulsion.

Justin Miller

A true foodie, award-winning chef Justin William Miller has worked at prestigious restaurants in Toronto and Niagara-on-the-Lake, as well south of the border in Naples, Florida. Justin has cooked for notable celebrities like Bon Jovi, and has immersed himself in the cuisines of various cultures. Today he has turned this wealth of experience into unforgettable dishes at his own restaurant, Cabin Bistro, located in Collingwood, Ontario.