Cold Open-Faced Lobster Sandwich with Coconut Masala Spread

Yield: 4 servings

Ingredients

Quantities

 Sandwich  
 Raw Lobster CK (Claw and Knuckle) Meat  ½ lb (227 g)
 Unsalted Butter  ½ lb (227 g)
 Bacon Strips, cooked  8
 Ciabatta Buns or Crusty Bread  4
 Plum Tomatoes, sliced lengthwise  2
 Sprouts, package  1

Method

  • Bring the butter to a poaching temperature of 160-165° F (70-75° C).
  • Poach the lobster until desired doneness (3-5 minutes)

Method for Serving

  • Cut ciabatta buns in half lengthwise.
  • Spread some of the coconut masala spread onto the buns.
  • Build sandwiches from the bottom up; sprouts, bacon, tomato and lobster claws.
  • Garnish with cilantro leaves.

Ingredients

Quantities

 Coconut Masala Spread  
 Mascarpone Cheese  2 cups (500 ml)
 Coconut Milk  ½ cup (125 ml)
 Onion, roughly chopped  ½
 Garlic Gloves, chopped  3
 Fresh Cilantro, chopped  2 tbsp (30 ml)
 Olive Oil  1 Tbsp (15ml)
 Fresh Ginger, grated  1 tsp (5 ml)
 Curry Powder  1 tsp (5 ml)
 Fennel Seed, ground  ½ tsp (2.5 ml)
 Cloves, ground  ½ tsp (2.5 ml)

Method

  • Soften mascarpone cheese.
  • Heat oil in a sauté pan; add onions and caramelize over low heat.
  • Add garlic and continue cooking for an additional 2-3 minutes.
  • Add curry powder, fennel seeds and cloves then add ginger and coconut milk.
  • Continue to cook out spices and onions; allowing coconut milk to reduce.
  • Puree and allow to cool.
  • Fold caramelized onion mixture into mascarpone cheese.
  • Refrigerate until ready to use.

Recipe courtesy of Gourmet Chef Packers

Cold Open-Faced Lobster Sandwich with Coconut Masala Spread