Lobster Boil with Lemon Butter and Lettuce Sandwiches

Recipe courtesy of Genevra Higginson

Show: My Grandmother's Ravioli

Episode: Genevra Higginson - Fine Living

Lobster Boil with Lemon Butter and Lettuce Sandwiches

Name: Lobster Boil with Lemon Butter and Lettuce Sandwiches
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 sandwiches
Ingredients: 2 sticks butter; 2 lemons, juiced; Mayonnaise; 8 slices white sandwich bread; 1 head iceberg lettuce; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1 head leafy garden lettuce

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Level: Easy
Total: 35 min

Prep: 25 min
Cook: 10 min

Yield: 4 sandwiches

Level: Easy
Total: 35 min

Prep: 25 min
Cook: 10 min

Yield: 4 sandwiches

Ingredients

Lemon Butter:

2 sticks butter

2 lemons, juiced

Lettuce Sandwiches:

Mayonnaise

8 slices white sandwich bread

1 head iceberg lettuce

Salt and freshly ground black pepper

1 head leafy garden lettuce

Directions

For the lobster boil: Add the seawater and seaweed to a tall, narrow pot and bring it to a boil. Add the lobsters to the water and bring the water back up to a boil. Cook the lobsters for 10 minutes, and remove them from the water.
For the lemon butter: Melt the butter in a microwave or a saucepan. Add the lemon juice to the melted butter and stir.
For the lettuce sandwiches: Spread mayonnaise on 4 slices of bread. Cut the iceberg lettuce into 4 thick slices and place each on top of the mayonnaise. Spread more mayonnaise on top of each lettuce slice and season with lots of salt and pepper. Layer a few leaves of garden lettuce on top and finish each sandwich by topping it with the remaining slices of bread. Slice the sandwiches in half and serve with the lobster.
Serve the lobster immediately with the lemon butter and the lettuce sandwiches.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.