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Recipe Detail Page
The Crobster
Early Summer 2017
Chef Renée Lavallée makes four generous sandwiches from this amount of filling; we’ve stretched it to six. You can buy cooked crab and lobster meat either canned, frozen or, in some stores, vacuum-packed. Be sure to drain the seafood very well. If steaming fresh lobsters, two will be enough.
Makes 6 sandwiches
½ cup (125 mL) mayonnaise
¼ cup (60 mL) grainy mustard
1 tbsp (15 mL) white truffle oil
1 tbsp (15 mL) grated lemon zest
1 tbsp (15 mL) chopped fresh tarragon
2 tsp (10 mL) chopped fresh chives, optional
Salt and freshly ground pepper to taste
1 lb (500 g) lobster meat, roughly chopped
1 lb (500 g) snow crab meat
6 brioche or hot dog buns
2 tbsp (30 mL) unsalted butter, softened
2 cups (500 mL) finely shredded iceberg lettuce, about ½ head
Tarragon leaves for garnish, optional
1 Preheat oven to 300°F (150°C).
2 In a bowl, stir together mayonnaise, grainy mustard, truffle oil, lemon zest, tarragon and chives (if using). Season well with salt and pepper. Combine well-drained lobster meat and snow crab meat with mayonnaise mixture.
3 Warm buns in oven for 5 to 7 minutes or until warm. Butter them. Divide crobster mixture into 6.
4 Place lettuce in each bun and top with crobster mix and tarragon leaves, if desired. Serve immediately.
Makes 6 sandwiches
