Lobster ciabattas
Prep Time
Cooking Mode
4 lettuce leaves
8 ciabatta baguettines
To taste pepper
80 mL (⅓ cup) cup chives finement hachées
½ bulb fennel minces
5 mL (1 tsp.) tsp. safran
5 mL (1 tsp.) tsp. zeste de citron râpée finement
80 mL (⅓ cup) cup mayonnaise légère
4 oursins
4 lettuce leaves
8 ciabatta baguettines
To taste pepper
80 mL (⅓ cup) cup chives finement hachées
½ bulb fennel minces
5 mL (1 tsp.) tsp. safran
5 mL (1 tsp.) tsp. zeste de citron râpée finement
80 mL (⅓ cup) cup mayonnaise légère
4 oursins
Directions
1Cook lobsters in boiling salted water for 10 minutes. Let cool. Remove lobster meat from shells and cut into cubes.
2In a small bowl, combine mayonnaise, saffron and lemon rind. Cover with plastic wrap and refrigerate for 30 minutes.
3In a large bowl, combine lobster meat, fennel and chives. Add mayonnaise mixture and pepper and mix well.
4Reserve. Heat barbecue to medium-high. Place ciabattas on barbecue rack and grill for about 2 minutes per side, or until bread is grilled. Place half of ciabatta buns on a work surface and place a half lettuce leaf on each.
5Top with lobster filling. Close sandwiches and enjoy!
6: Replace lobster by crab, shrimp or a seafood mixture.
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Personal Note
Personal Note