Lobster Club

Name: Lobster Club
Ingredients: 1/2 cup canola oil; 4 thin slices country ham; 3/4 cup mayonnaise; 2 tablespoons fresh lemon juice; 1 heaping tablespoon Dijon mustard; 1 heaping tablespoon whole grain mustard; 1 small stalk celery, thinly sliced; 2 green onions, green and pale green parts, thinly sliced; 1/4 cup finely diced red onion; 1/4 cup finely chopped fresh flat-leaf parsley; Kosher salt and freshly ground black pepper; 1 1/2 pounds cooked fresh lobster meat, chopped; 8 (1/2-inch-thick) slices Chipotle Brioche (page 194), lightly toasted; Green Onion Dressing (recipe follows); 1 ounce arugula leaves; 1/4 cup mayonnaise; 3 tablespoons white wine vinegar; 2 teaspoons honey; 1/4 cup canola oil; Kosher salt and freshly ground black pepper; 5 green onions, green and pale green parts, chopped; (makes about 3/4 cup)

22 ingredients

15 steps

Ingredients

1/2 cup canola oil
4 thin slices country ham
3/4 cup mayonnaise
2 tablespoons fresh lemon juice
1 heaping tablespoon Dijon mustard
1 heaping tablespoon whole grain mustard
1 small stalk celery, thinly sliced
2 green onions, green and pale green parts, thinly sliced
1/4 cup finely diced red onion
1/4 cup finely chopped fresh flat-leaf parsley
Kosher salt and freshly ground black pepper
1 1/2 pounds cooked fresh lobster meat, chopped
8 (1/2-inch-thick) slices Chipotle Brioche (page 194), lightly toasted
Green Onion Dressing (recipe follows)
1 ounce arugula leaves
1/4 cup mayonnaise
3 tablespoons white wine vinegar
2 teaspoons honey
1/4 cup canola oil
Kosher salt and freshly ground black pepper
5 green onions, green and pale green parts, chopped
(makes about 3/4 cup)

Directions

1

Heat the oil in a large saute pan over high heat until the oil begins to shimmer.
2

Working in batches, carefully add 2 slices of the ham at a time and cook until crispy on both sides, about 2 minutes.
3

Transfer to a plate lined with paper towels.
4

Whisk together the mayonnaise, lemon juice, both mustards, the celery, green onions, red onion, and parsley in a medium bowl and season with salt and pepper.
5

Fold in the lobster meat.
6

Spread each slice of bread with some of the green onion dressing.
7

Divide half of the arugula among 4 slices of the bread.
8

Top the arugula with some of the lobster salad and a slice of crisp ham.
9

Place the remaining arugula on top of the ham and top with the remaining bread.
10

Combine the mayonnaise, vinegar, honey, and oil in a blender and blend until combined.
11

Season with salt and pepper.
12

Add the green onions and pulse a few times just to incorporate.
13

You do not want to puree it; there should be specks of green in the dressing.
14

Scrape into a bowl.
15

The dressing is best made the same day it will be used.