'Summer' Lobster Sandwiches with Zucchini Frites and Heirloom Tomato Salad

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 4 Servings
  • Prep
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  • Cook
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Ingredients

  •   1/4 tsp lime juice
  •   1/4 tsp lemon juice
  •   11/2 tsps orange juice (freshly squeezed)
  •   1/2 tsp lemon (total of, lime, and orange zests)
  •   1 tbsp mayonnaise
  •   1/4 tsp chives (snipped)
  •   1 tbsp celery (finely sliced)
  •   7 ozs lobster meat (cut into very large chunks, about 1 cup total, or the meat from the tail of a 2-pound spiny lobster, steamed and cold)
  •   salt
  •   cracked black pepper
  •   1/4 baguette (wheat)
  •   butter (room temperature)
  •   2 lbs spiny lobsters (Florida)
  •   10 fish (a pound, and the, counters at most supermarkets charge nothing to steam your lobster for you. I massacred a lot of sea life in my cooking school)
  •   vegetable oil (for frying)
  •   2 zucchini (small, cut into French fries)
  •   2 tbsps flour
  •   4 basil leaves (sliced into a fine chiffonade)
  •   3/4 tsp fleur de sel
  •   chips (Make these just before you serve them—they will become soggy if you leave them waiting. A great variation that retains its crispiness longer is zucchini, . Just slice them 1/8-inch thick on a mandoline and follow the same recipe.)
  •   11/2 lbs heirloom tomatoes (assorted colors, sliced)
  •   olive oil (for drizzling)
  •   fleur de sel (for seasoning)
  •   fleur de sel
  •   sandwiches

Instructions

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