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Lobster Knuckle Sandwich

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Watch Chef Steve Corry of 555 in Portland Maine make a Knuckle Sandwich from lobster knuckles and fried green tomatoes. From the New England Culinary Arts Center in Edgecomb, Maine.
Ingredients
For avocado mayo
  Ripe avocado 1
  Egg yolks 2
  Dijon mustard 1 Teaspoon, juiced
  Lemon juice 4 Tablespoon
  Minced garlic 1 Teaspoon
For lobster salad
  Lobster knuckle meat 4 Ounce
  Lobster claw 1
  Butter 2 Tablespoon
  Corn ears 1 , blanched, shocked, and cut from the cobb)
  Bermuda onion 2 Tablespoon, diced
  Lemon 1 , zested and juiced
  Mayonnaise 2 Tablespoon
  Kosher salt To Taste
  Chives 1 Bunch (100 gm), chopped
For fried green tomato
  Green tomato 1 Medium
  Flour 1⁄2 Cup (8 tbs)
  Smoked paprika 1 Teaspoon
  Egg 1 Large
  Whole milk 1⁄4 Cup (4 tbs)
  Vegetable oil 2 Cup (32 tbs) (For Deep Frying)
Directions

For the Avocado Mayo
In a blender or food processor combine egg yolks, avocado, dijon, lemon juice, garlic and salt. Puree until smooth-scraping the sides periodically. While the blender continues to slowly run, add the oil SLOWLY to emulsify. The mixture will continue to thicken as the oil is added. Cover and refrigerate (note: this recipe yields more mayo than needed for one serving)

For the Lobster Salad
Place butter, lobster (claw and knuckles), lemon juice, half a bunch of chives, and a pinch of salt of salt into a vacuum bag and seal. Poach the lobster packet in a hot, (160* ) water bath for 6-7 mins. Remove from water and drain. Reserve the butter for another use. Cool lobster and set the tail aside. Mix knuckles, corn, onions, chives ,lemon zest, mayo and season to taste with salt.

For the Fried Green Tomatoes
Cut green tomatoes across the equator into one half inch thick slices (two slices per tomato). Dredge the slices in seasoned flour (salt, flour, smoked paprika), then egg wash(egg beaten with milk), then back into flour again. Panfry tomatoes in 350 degree oil. Drain tomatoes on towels and season immediately with salt.

Assembly
When lobster salad is chilled proceed to frying green tomatoes. Place one tomato round in the center of plate. Spoon lobster salad onto the tomato and then op with the second tomato. Skewer the claw and one cherry tomato for garnish.

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Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Snack
Taste: 
Savory
Method: 
Blending
Dish: 
Sandwich
Ingredient: 
Lobster, Seafood
Servings: 
2
Watch Chef Steve Corry make a great sandwich from lobster knuckles and fried green tomatoes. The chef also makes a delicious avocado mayo that would go with the lobster salad. The video is interesting that makes the recipe worth trying. Take a look...

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