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Lobster Boil with Lemon Butter and Lettuce Sandwiches
Recipe courtesy Genevra Higginson
- Total Time:
- 35 min
- Prep:
- 25 min |
- Inactive Prep:
- -- |
- Cook:
- 10 min
- Level:
- Easy
- Yield:
- 4 sandwiches
Ingredients
- LOBSTER BOIL:
- 4 gallons seawater or heavily salted water
- Fresh seaweed (couple handfuls)
- 6 select lobsters
- 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.
NotesA 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.