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Lobster Club

  • Yield: 2 servings


  • 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


  • 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.