Best Lobster Club Sandwiches With Tarragon Mayonnaise Recipes

Lobster Club Sandwich image

Provided by Paula Deen

Time 10m

Yield 10

Number Of Ingredients 9

1 cooked, medium diced lobster tail
1 tablespoon finely chopped green onions
1 tablespoon chopped fresh parsley
1/4 cup mayonnaise
2 teaspoons lemon juice
1/2 cup baby arugula
1 small thinly sliced tomato
4 slices cooked crisp bacon
4 slices thick white bread

Steps:

Toss together the lobster meat, green onions and parsley in a medium mixing bowl. In a small bowl, stir together the mayonnaise and lemon juice. Add half of the lemon mayonnaise mixture to the lobster. Season with salt and pepper and fold together.
Spread 1 side of each slice of bread with the remaining lemon mayonnaise mixture. Top 2 slices of bread with arugula, tomato and bacon. Spoon the lobster salad on top. Cover with a second slice of bread. Cut the sandwich in half, diagonally and secure with frilly toothpicks.

Lobster Club Sandwiches With Tarragon Mayonnaise image

Provided by Molly O'Neill

Time 10m

Yield 6 servings

Number Of Ingredients 11

1 egg
1 teaspoon Dijon mustard
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon Worcestershire sauce
3/4 cup canola oil
2 tablespoons coarsely chopped fresh tarragon
1 teaspoon kosher salt
6 Lemon-Thyme Focaccia Rolls (see recipe), split
3 leaves romaine, halved and trimmed to fit the rolls
6 1-pound lobsters, steamed, tail and claw meat shelled and halved lengthwise
6 strips bacon, cooked until crisp, drained and halved crosswise

Steps:

To make the mayonnaise, place the egg, mustard, lemon juice and Worcestershire sauce in a blender and process to combine. With the machine running, add the oil in a slow steady stream, blending until mixture is emulsified. Add the tarragon and salt and blend until combined. (Mayonnaise can be made a few hours ahead, covered and refrigerated.)
Spread mayonnaise over the bottom of each roll. Top with a piece of lettuce, then the lobster meat and bacon. Cover with the roll tops and serve.

Lobster Club Sandwich image

Provided by Food Network

Categories main-dish

Time 20m

Yield 1 sandwich

Number Of Ingredients 16

3 slices walnut bread (7 1/2 x 3 x 1/4 inches)
1 ounce good mayonnaise
2 1/2 ounces butter
3 ounces lobster meat, cooked
1/4 ounce wild arugula
Spago House Balsamic Dressing (recipe follows)
2 slices vine-ripened or heirloom tomatoes
Salt and black pepper
2 slices applewood-smoked bacon, crisped
2 caperberries
1 tablespoon balsamic vinegar
2 teaspoons sugar
1/4 teaspoon kosher salt
Pinch freshly cracked black pepper
1 tablespoon sherry vinegar
1/4 cup Tuscan olive oil

Steps:

Toast the walnut bread under a salamander until golden brown. Spread 1/2 ounce of mayonnaise on two slices of the bread.
In a small sauté pan, heat up the butter. Add the lobster to the pan and remove from the heat to gently poach warm.
Toss the arugula in a small bowl with the house dressing to slightly coat. Season the tomatoes with salt and pepper.
Arrange the arugula evenly on the bread slices with the mayonnaise. On one of those slices, place the tomatoes and the bacon. Place the second slice of bread with arugula on top of the bacon, and arrange the warm lobster evenly on top. Top with the third slice of bread.
Finish with two caperberries skewered onto each side of the sandwich. Carefully slice the sandwich in half with a serrated knife.
In a mixing bowl, whisk together the balsamic vinegar, sugar, salt and pepper. Add the sherry vinegar, and whisk; then whisk in the olive oil.

Tarragon Lobster Roll image

Provided by Rhoda Boone

Yield Makes 4 servings

Number Of Ingredients 10

Kosher salt
3 live Maine lobsters, 1 1/4 pound each
3 tablespoons mayonnaise, plus more if desired
2 tablespoons lemon juice
1/4 cup finely diced celery
1 tablespoon chopped fresh tarragon
Dash cayenne pepper, plus more to taste
1/4 teaspoon freshly ground black pepper
4 split-top, white hot dog buns
2 tablespoons unsalted butter, room temperature

Steps:

Bring a large pot of water to a boil and season generously with salt. Add lobsters head first to water and cook, covered, until shells are bright red and an antennae or leg pulls off easily, 8 to 10 minutes. Crack one open where the tail meets the body of the lobster. The flesh should be firm, white, and opaque. If it is still translucent, then the lobster needs more time to finish cooking. Drain lobsters head down in a colander to release excess liquid.
When cool enough to handle, crack lobster shells and remove meat from tails, claws, and knuckles. Tear the meat by hand into 1-inch pieces and place in a large bowl.
In a small bowl, combine the mayonnaise, lemon, celery, tarragon, cayenne, pepper, and 1/4 teaspoon salt. Pour over lobster meat and gently stir until lobster is well coated. Taste and adjust seasoning, adding more mayonnaise if desired. Chill lobster mixture for 15 to 30 minutes.
Spread cut sides of buns with butter. Heat a large skillet over medium heat and toast buns, buttered side down, until golden brown, about 2 minutes per bun. Fill each bun with lobster mixture and sprinkle with an extra dash cayenne, if desired. Serve immediately.