| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Essnce07 |
2 |
servings |
INGREDIENTS
|
|
Lobster meat from 1 large |
|
|
(1 1/2 to 2-pound) cooked lobster |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 2 |
tb |
Butter; softened |
| 1 |
tb |
Minced shallots |
| 1 |
ts |
Chopped tarragon |
| 1 |
ts |
Chopped thyme |
| 1 |
ts |
Lemon juice |
| 1 |
ts |
Lemon zest |
| 2 |
md |
Brioche rolls |
| 1 |
bn |
Watercress |
|
|
Julienned shoestring potatoes; fried for garnish |
INSTRUCTIONS
Remove lobster meat from shell, leaving it in nice, large pieces. Devein
and slice lobster tail into thin, workable slices; slice claws. Season with
salt and pepper. In a small bowl combine butter, shallots, herbs, lemon
juice and zest and mix well; season to taste with salt and pepper. Cut
rolls in thirds and smear each slice with flavored butter. Assemble 2
triple-decker sandwiches with 2 layers of watercress and lobster slices in
between 3 brioche slices. Serve with fried shoestring potatoes. This recipe
yields 2 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2132 broadcast 04-21-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-23-1997
Recipe by: Emeril Lagasse
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