Lobster Knuckle Sandwich
|For avocado mayo|
|Dijon mustard||1 Teaspoon, juiced|
|Lemon juice||4 Tablespoon|
|Minced garlic||1 Teaspoon|
|For lobster salad|
|Lobster knuckle meat||4 Ounce|
|Corn ears||1 , blanched, shocked, and cut from the cobb)|
|Bermuda onion||2 Tablespoon, diced|
|Lemon||1 , zested and juiced|
|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|
|Whole milk||1⁄4 Cup (4 tbs)|
|Vegetable oil||2 Cup (32 tbs) (For Deep Frying)|
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.
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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