Lobster Tartine

Lobster Tartine Step 1: | Make the saffron Aioli

If you’re going to the trouble of poaching good quality lobsters and getting a the best bacon known to man, then you might as well splurge and up your mayonnaise game at the same time.

This is the only thing that should be made the day before as it allows the color of the saffron to bleed into the aioli.

To start, Bring 2 tablespoons of water to a boil, and add the saffron threads.

While the saffron is simmering, slowly drizzle in 1 tablespoon of grapeseed oil.

Simmer for 1 minute and cool to room temperature.

Next, ad the egg yolk, dijon mustard, minced garlic, lemon zest and juice to a bowl.

Whisk in the saffron threads, and liquid.

Slowly drizzle in the grapeseed oil while whisking to make an emulsion.

Season with salt and pepper and refrigerate.

This is what the aioli should look like the next day as the saffron starts to bleed.

Whisk to fully incorporate the color.

Saffron Ailoi Recipe:

1 tsp. Saffron

1 egg yolk

2 tbs. dijon mustard

1 lemon “juice and zest”

1 minced garlic clove

1 cup grapeseed oil

salt and pepper to taste

 

 

 

 

Lobster Tartine  Step 2: | Make The Court Bouillon

A Court Bouillon is a flavorful poaching liquid of water, wine, and aromatics. This liquid imparts flavor and salinity to the lobsters as they are cooked, cooled,  and the meat is refrigerated and stored outside of its shell in the poaching liquid.

By taking this extra step, the sweet lobster is packed full of flavor and seasoned correctly.

To start, bring the mineral water to a simmer and add the wine.

Bring the liquid back to a simmer and add the thinly sliced onions and carrot.

Once the liquid comes back to a simmer, add the salt, spices, and orange peel.

Turn off heat, cover and infuse for 20 minutes while you prep the lobsters for poaching.

Court Bouillon Recipe:

3 qt. mineral water

1 1/2 cups dry white wine

60 gr. diamond kosher salt (roughly 1/2 cup)

2 carrots peeled and thinly sliced

1 onion peeled and thinly sliced

1 ea. cinnamon stick

2 ea. star anise

2 ea. whole chile de arbol

1 tbs. black peppercorns

1 ea. orange (peel only)

Lobster Tartine Step 3: | Kill, Poach, And Clean The Lobsters

This is the humane and proper way to kill and cook lobsters.

To kill the lobsters, place a sharp knife just above the thorax and cut through the brain of the lobster. (The bodies still may move, but the lobster is dead. Don’t be squeamish.)

Once the lobster is dead, twist the tails and claws off the body.

Using bamboo skewers, insert two in each of the tails. (This stops the tails from curling and they cook more evenly as you cook them.)

To cook the lobsters, bring the court bouillon back to a simmer and gently simmer the tails for 2 1/2 minutes exactly, using a timer.

Transfer the tails onto a sheet pan.

Bring the liquid back to a simmer, and repeat the same process with the claws and knuckles. This time cook the claws for 5 minutes using a timer.

Once the claws have simmered for 5 minutes, add the tails back to the pot with the claws, remove from the heat, and let them cool in the liquid until it reaches room temperature.

Note: The lobsters should never be boiling. A simmer is a lower temperature. You should see small bubbles instead of a rapid boil.

To clean the lobsters once they have cooled, remove the skewers and squeeze the tails until you hear the inner part of the shells crack and break, then pull the outer part of the shells in the opposite direction to separate the tail meat.

Next, delicately slice the top of the lobster to remove the roe using your fingers.

To remove the claw meat, use a knife to puncture the top of the claw without damaging the meat.

Then, using the back of the knife, crack both sides of the claw gently until it breaks, and remove the claw meat.

Repeat the process for all of the tails and claws.

Next, strain the court bouillon. And place the tails and claw meat back in the liquid and refrigerate until ready to plate.

Lobster Tartine Step 4: | Cook The Bacon

Nueskes apple wood smoked bacon is hands down the best in the world, and they have been crafting this bacon for almost a century.

We buy their bacon by the slab and slice it ourselves so we have the ability to make thin or thick cuts of bacon. They also make pre-sliced packets, and that works just fine if you don’t have the time.

Start by laying strips of bacon onto parchment paper.

Place another piece of parchment paper over the top of the bacon, and cover with another sheet pan.

Bake at 350° F for 25-30 minutes until crispy, and reserve for plating.

Lobster Tartine Step 5: | Make The Green Goddess Dressing

This is a herbaceous dressing that adds the right acidity and tartness to this dish.

To start, measure out all of the ingredients.

Add the mustard, shallots, capers, cornichons, and red wine vinegar to a blender, and blend until smooth.

Next, add the herbs and blend until smooth while drizzling in the extra virgin olive oil.

 

With the motor still running, add the grated Parmesan, and  season with salt and pepper. Add to a squeeze bottle and reserve for plating.

Green Goddess Dressing Recipe:

6 tbs. aged red wine vinegar

2 tbs. dijon mustard

2 tbs. capers

8 ea. cornichons

1/2 cup grated parmesan reggiano

1 shallot sliced

1 cup extra virgin olive oil

1 bunch basil

1 bunch parsley

1 bunch tarragon

1 bunch chives

salt and pepper to taste

 

Lobster Tartine Step 6: | Grill Sourdough And Fry shallots

It’s important to get a good quality sourdough loaf.

To start, slice the bread at a angle to get long whole slices of bread.

Drizzle the bread liberally with extra virgin olive oil, and season with salt and pepper.

Grill on both sides and reserve for plating.

Next, slice 3 shallots thinly, about 1/8 of an inch thick, and place them in a small pot with enough grapeseed oil to cover.

Set the pan on medium high heat, and slowly fry the shallots to a golden brown color.

Transfer the fried shallots to a small sheet pan lined with paper towel, and season liberally with salt.

Lobster Tartine Step 7: | Finish The Prep And Plate

To finish the prep, slice the butter lettuce horizontally into 1 inch strips, and top and tail the frisee lettuce. Mix the greens together.

Next, start to assemble the tartine by having everything ready to plate in front of you.

Slice the lobster tails at an angle and the claws in half, then season with extra virgin olive oil, sea salt, fennel pollen, and espelette pepper.

Next, slice and season the tomatoes with salt and pepper.

Dress the greens with the goddess dressing and toss gently.

To plate, spread a good amount of saffron aioli onto the grilled sourdough.

Then layer the bacon and tomato.

Next add the dressed greens, and top with the seasoned lobster.

To finish, garnish with the fried shallots and chives.

Conclusion:

This lobster tartine is the ultimate open faced sandwich. If you are looking to impress your guests and you want to indulge in some tail and claw, then this is the way to go.

Why overspend market price at a restaurant that doesn’t even prep your lobster correctly?

You could be enjoying one of these on your patio while watching the sunset with friends. Just make sure to give the knuckle meat to your favorite pooch like we did!

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