Lobster Salad Sandwich

Lobster Salad Sandwich
Created by Chef Bellec
Yield 12 sandwiches
Ingredients:
- 6 Fresh lobster tails
- 2 oz. Kewpie mayonnaise
- 2 oz. Small diced shallot brunoise size
- 2 oz. Small diced celery stalk
- 2 oz. Chopped parsley
- 2 tablespoons Yuzu juice
- ¼ teaspoon ground black pepper
- ¾ teaspoon sea salt
- ½ teaspoon sriracha
- 2 lemons
- 1 spring fresh thyme
- 2 pinches of sea salt
- 2 bay leaves
- 24 slices butter brioches – or small hoagie rolls
- 2 tablespoons olive oil
Directions:
- Cook lobster tails shell in a pot with boiling salted water with bay leaves, 2 lemons, and fresh thyme – cook for 8 minutes
- Ice lobster and remove it from the shells
- Diced lobster meat (cut tails in ¼ ) and chop
- Add parsley, diced celery, mayo, seasoning, shallots, and yuzu juice.
- Set aside on ice.
- Brush the brioche slices with olive oil and toast one side golden brown in a nonstick pan
- Build the lobster sandwich (2 slices per) and cut the sandwich in halves – serve immediately.