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Fried Lobster Tail Sandwich




Source of Recipe


Hogfish Bar & Grill on Stock Island


List of Ingredients




A 5 or 6 ounce lobster tail

Egg wash made with a slightly beaten egg thinned with water

Flour (self rising is best for crispness)

Cooking oil

Cuban bread, cut into sandwich size, toasted and brushed with butter

Key lime

Leaf lettuce

Sliced tomato

Sliced onion

Sauce for pouring over lobster (recipe follows)

Recipe



Method: Heat the oil to 350 degrees. Carefully remove the shell from the lobster tail with a sharp knife, working from tail end towards the front, but not cutting through, so as to leave the meat intact. Wipe down for bits of shell.

Place the lobster meat in a plastic zip lock bag and gently pound it to break down the fiber and tenderize, being careful not to tear the meat. (If working ahead, you can keep the tenderized lobster tails in the fridge for a few days soaked in buttermilk to prevent oxidization)

Dredge the lobster tail in the flour, shake off the excess, dip into thin egg wash and then dredge into the flour again. Place the lobster tail gently into the hot oil and cook 3 to 4 minutes, turning occasionally. Don't overcook or they will toughen. (Note: Instead of deep-frying, lobster may be placed in a wider, shallower pan and deep sautéed.)

Slit the Cuban bread, toast and butter it, and lay it open on a plate. On one side, place the lobster. On the other, place the lettuce, tomato and onion. Put the sauce in a plastic bottle and squirt it over the lobster. Serve open faced, garnished with Key lime.

Sauce for Lobster Sandwich

Equal parts mayonnaise and sour cream (try 1/2 cup of each for a small batch)

Stone ground Dijon mustard (1 or 2 tablespoons or to taste)

Yellow mustard (1 teaspoon or to taste)

Key lime juice from one lime

Honey (1 teaspoon or to taste)

Minced fresh garlic clove

Mix the mayo and sour cream together and add the other ingredients to taste. Place in a plastic squeeze bottle.