Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
Read More
Search
The Caterer

Inn or Out's Lobster Club Sandwich with Vanilla Bean Aioli

11 September 2006
Inn or Out's Lobster Club Sandwich with Vanilla Bean Aioli

Ingredients
(Makes 12-16)
1 lobster 650g-750g
1 large gem lettuce
1 plump vanilla bean
1 egg yolk
50ml extra virgin olive oil
50ml vegetable oil
50ml vanilla oil (vegetable oil infused with any leftover vanilla pods warmed for 12 hours and left to cool)
Few drops of truffle oil
Squeeze of lemon
Pinch of sugar
Salt
1tsp chopped chives
1tsp tarragon
1tsp chervil
1 loaf brioche
Pickled chervil to garnish

Method
To cook lobster, plunge into a boiling court-bouillon and immediately switch off heat. Leave to cool in poaching liquor. When cool, remove meat from body, claws and knuckles. Slice body into thin discs and chop claw and knuckle meat.

Slice brioche thinly (4-5mm). Cut out three discs per portion using a 40mm cutter. Brush with olive oil and dry in oven at 150°C for eight to 10 minutes.

To make aïoli, scrape all seeds from vanilla pod and place in a mixing bowl with egg yolk, sugar, salt and lemon juice. Slowly incorporate the oils, making a thick emulsion.

To contrast, wash and shred the gem lettuce and mix with some of the aïoli and chopped herbs. Place a small spoon of this on one of the brioche discs followed by the chopped claw meat and a disc of body meat.

Repeat this with a further two layers.

Garnish with pickled chervil.

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!