Lobster Boil with Lemon Butter and Lettuce Sandwiches

Recipe courtesy Genevra Higginson
Show: My Grandmother's Ravioli Episode: Genevra Higginson -- Fine Living
TOTAL TIME: 35 min
Prep: 25 min
Inactive Prep: --
Cook: 10 min
 
YIELD: 4 sandwiches
LEVEL: Easy

ingredients

LOBSTER BOIL:
  • 4 gallons seawater or heavily salted water
  • Fresh seaweed (couple handfuls)
    LEMON BUTTER:
    • 2 sticks butter
      LETTUCE SANDWICHES:
      • Salt and freshly ground black pepper
      • 1 head leafy garden lettuce
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      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.

      Notes

      A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.


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      • on November 25, 2012

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        Absolutely delicious! The lettuce sandwiches are so refreshing with their light crunch. The sandwich alone makes a tasty light lunch. I added a piece of provolone cheese for a savory touch.

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