Lobster Sandwich

With Eric Lorden

Eric Lorden makes a careful distinction that this is a lobster sandwich and not a roll. He also uses a few tricks to make the best sandwich. The lobsters are steamed because it is quicker and more efficient, especially if you are making more than one lobster. To get the meat when it is freshly cooked, immediately place the cooked lobster into ice water to cool it down, check to see if it is cooked, and when cool enough remove meat for sandwich. The lemon, pepper and lemon juice mayonnaise mixture is lathered onto the bread instead of being mixed together with the lobster meat.

Ingredients

1 1-pound lobster
1 teaspoon of salt
2 tablespoons of mayonnaise
Cracked pepper to taste
½ teaspoon fresh lemon juice
1 piece of lettuce
2 slices of tomato
1 fresh roll

Instructions

1. In a large pan place 1 and ½ inches of cold water. Cover and bring to a boil.
2. Place salt in water, add the lobster to pan, cover and boil for 10 minutes.
3. Using tongs, remove lobster and place in a container of ice water for 30 seconds.
4. Remove lobster and twist the back shell from side to side until removed. (Check tamale to be sure it is fully cooked (It should be bright red and not green). If not fully cooked, return the lobster to the pan and steam for one to two more minutes.
5. Take tail section and split down the middle with a large knife. Rinse in ice water, remove veins and set meat aside.
6. Hold claw with spiny side up, just below claw partially break shell with knife (without cutting in half) and separate claw from leg. Break small claw off and remove carefully in order to keep meat attached. Remove claw meat (in tact) from the claw and set aside.
7. Break open knuckle and remove meat. Repeat with other claw and knuckle.
8. Combine mayonnaise, cracked pepper and lemon juice.
9. On a roll, spread mayonnaise and add a piece of lettuce with two tomato slices.
10. Layer lobster tails, claw meat and knuckle meat evenly on top of tomatoes and add top of roll.
Courtesy of Chef Eric Lorden, Passports Restaurant, 2009.

Eric started Passports Restaurant in Gloucester in 1995. He has worked in restaurants from Maine (where he grew up) to Florida for over 30 years. The name Passports is a reflection of the culinary style of the restaurant and denotes varied cuisine from around the globe. From Northshore: An obviously avid griller, Lordon says, “Once I find something I really love to grill, I grill it all year round. I don’t care if there is a foot of snow on the ground; I go out with my boots on. Also, I hate to clean, and the great thing about a grill is that you can let it all burn off.” His favorite rub is called Montreal Spicy. “I use that and commercial barbeque sauces to enhance things.”