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Recipe Detail Page
“Buffalo Wing” Lobster Sandwich
Early Summer 2016
Buying precooked lobster for these sandwiches makes prep a snap. Don’t worry at all about breaking the lobster meat while removing it—it all gets chopped into good-sized chunks anyway. Freeze the bodies and shell for making stock. And don’t be tempted to purchase pre-made blue cheese dressing for this instead of preparing as directed. Our version has just enough blue cheese to add punch but not so much as to overwhelm the lobster.
Makes 4 sandwiches
¼ cup (60 mL) mayonnaise
⅓ cup (80 mL) sour cream
2 tbsp (30 mL) buttermilk or 35% whipping cream
¼ cup (60 mL), plus 2 tbsp (30 mL) chopped chives, divided
2 tbsp (30 mL) finely crumbled blue cheese
6 tbsp (90 mL) unsalted butter
Tail and claw meat from 2 cooked and cooled lobsters, each about 1¼ lbs (625 g)
3 tbsp (45 mL) Frank’s RedHot sauce
4 slices soft white sandwich bread, cut 1 inch (2.5 cm) thick, lightly toasted
2 cups (500 mL) shredded Little Gem or Romaine lettuce
⅓ cup (80 mL) sour cream
2 tbsp (30 mL) buttermilk or 35% whipping cream
¼ cup (60 mL), plus 2 tbsp (30 mL) chopped chives, divided
2 tbsp (30 mL) finely crumbled blue cheese
6 tbsp (90 mL) unsalted butter
Tail and claw meat from 2 cooked and cooled lobsters, each about 1¼ lbs (625 g)
3 tbsp (45 mL) Frank’s RedHot sauce
4 slices soft white sandwich bread, cut 1 inch (2.5 cm) thick, lightly toasted
2 cups (500 mL) shredded Little Gem or Romaine lettuce
1 Whisk together the mayonnaise, sour cream, buttermilk, ¼ cup (60 mL) chives and blue cheese; set aside (or cover and refrigerate for up to 5 days).
2 Melt butter over low heat in a medium saucepan; add lobster meat and stir to coat. Warm lobster through, about 2 minutes longer, and stir in Frank’s RedHot. Remove from heat and set aside.
3 Divide blue cheese dressing between toasts. Top each with an equal amount of lettuce, and spoon lobster and sauce over each. Sprinkle with remaining chives.
2 Melt butter over low heat in a medium saucepan; add lobster meat and stir to coat. Warm lobster through, about 2 minutes longer, and stir in Frank’s RedHot. Remove from heat and set aside.
3 Divide blue cheese dressing between toasts. Top each with an equal amount of lettuce, and spoon lobster and sauce over each. Sprinkle with remaining chives.
Makes 4 sandwiches
