Lobster Club

Ingredients

Lobster meat from 1 large (1 1/2- to 2-pound) cooked lobster
Salt and pepper
2 tablespoons butter, softened
1 tablespoon minced shallots
1 teaspoon chopped tarragon
1 teaspoon chopped thyme
1 teaspoon each lemon juice and zest
2 medium brioche rolls
1 bunch 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.

Yield: 2 servings