Wednesday, June 5, 2013

Lobster Reuben

Sorry about the lack of Meal Plan Monday this week.

In order to cut down on throwing out delicious food before leaving for the three week tour adventure, I'm trying to scrape by and eat every last bite of edible food in the apartment.  I feel like the creativity will be rampant come Friday when I only have a few ingredients to make a meal of.  So, we'll see how that goes.

I've been waiting to share this recipe with you for far too long now.

As I mentioned a while back the first experience with a "Lobster Reuben" came in March while visiting my parents in Florida.  As soon as I walked in I noticed that at least half of the people on the patio had a lobster reuben in front of them and I knew immediately A) Must order and B) Must recreate.

So here it is.  It's nothing too crazy.  Just a reuben...with lobster meat.  Could anyone ever be upset by that?  Surely not.

But here's the thing.  There are things you must do to make it something more than just a reuben.  It's all in the perfect ingredients.

So, you should definitely make the russian dressing and find fresh lobster meat if at all possible.  Whip up some homemade rye bread, or if that's too crazy (it was for me at the time) pick some up from your local farmer's market.  And most importantly...homemade sauerkraut...get your hands on some.  Trust me, it makes this sandwich.

And that's it.  A little mixing, a little assembly, some melting/toasting and you have a mouth watering sandwich in front of you.

Makes: 3-4 sandwiches
Prep Time: 10 minutes
Cook Time: 3-5 minutes
Total Time: 15 minutes

{Printable Recipe}

for the russian dressing-
1/2 cup mayonnaise
2 tablespoons ketchup
2 tablespoons relish (I used delicious homemade zucchini relish)
2 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
to assemble-
1 lb lobster meat (I used claw and knuckle meat)
8 slices rye bread
1-2 slices swiss cheese per sandwich

  1. In a small bowl combine all of the dressing ingredients.  Stir until combined.  Slowly add dressing to the lobster meat until you have "dressed" the lobster to your preference. (Some people like a tiny bit of dressing...others like to bath in it.  So it's up to you here!)  Set aside.
  2. Set oven to broil.
  3. Butter and toast slices of bread, top with swiss cheese, dressed lobster, and a small amount of drained sauerkraut.  Place under broiler for several minutes to melt cheese but watch very carefully so you don't burn the bread!

1 comment:

  1. Made these BAD BOYS with claw and Knuckle meat....Used fresh Italian bread( saved a trip to the store) sooo .......Lobsta !!!!!, swiss, sauerkraut, substituted a thin layer of refried beans for mustard..... Utilized lump crab to make it POP.....put a shake or two of JERK seasoning on each slice...and drowned the italian bread (toasted) in butter....OFF DA CHARTS!!!!!!



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