| Level: | Intermediate |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 2 servings |
Ingredients
- One 1-pound lobster, cooked
- Beurre Blanc, warmed, recipe follows
- 2 pinches chopped chives
- Softened unsalted butter
- 4 split-top hot dog rolls or 4 thick slices brioche
- Celery leaves, for garnish
- 1/2 cup white wine vinegar
- 1/4 cup diced shallots (2 shallots)
- 1 small bay leaf
- 1/2 teaspoon crushed black peppercorns
- 1/4 cup heavy cream
- 1/2 pound (2 sticks) unsalted cold butter, cubed
- Pinch kosher salt
- 1 1/2 tablespoons freshly squeezed lemon juice
- 1/2 cup finely chopped celery
Instructions
- Cut the lobster meat in a large dice and add it to the warm Beurre Blanc. Gently swirl the pan to cover the lobster meat with the sauce. Add the chives.
- Spread the softened butter on both sides of each roll and toast in a saute pan over medium-low heat. Slice each roll through the center without cutting all the way through, and fill each roll with lobster meat. Spoon a tablespoon or 2 of Beurre Blanc over the lobster meat and garnish with celery leaves. Serve warm.
- Place the vinegar, shallots, bay leaf and crushed peppercorns in a saute pan and simmer until reduced to 1 to 2 tablespoons liquid. Add the cream and slowly add the cold butter, cube by cube, whisking constantly as each cube melts. Add the salt and lemon juice. Strain and press the Beurre Blanc through a fine sieve into another saute pan and add the celery.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 1416 |
| Total Fat | 114 g |
| Saturated Fat | 70 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 3 g |
| Sugar | 9 g |
| Protein | 48 g |
| Cholesterol | 589 mg |
| Sodium | 1431 mg |
| Serving Size | 1 of 2 servings |
| Calories | 1416 |
| Total Fat | 114 g |
| Saturated Fat | 70 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 3 g |
| Sugar | 9 g |
| Protein | 48 g |
| Cholesterol | 589 mg |
| Sodium | 1431 mg |
Reviews
Delish even with making the beurre blanc wrong
Delicious.
Absolutely delicious! Instead of putting it in bread as a sandwich I served it over tagliolini that had a hint of tomato in the pasta. I also added fresh tarragon and grated pecorino Romano cheese. I will be making this again for company! It is elegant and delicious!
Delish!
This was excellent. Also very filling.
Delicious! It’s also nice with sliced shrimp.