While Lounging Poolside…
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Eat This. Yesterday’s events at the Hamptons Golf Classic, are the inspiration for this recipe of a Lobster “Golf” Club Sandwich. Although a club sandwich is relatively simple to make, this Lobster “Golf” club sandie takes finger food to a whole new level. If you are able to get a game of golf in this holiday weekend, put on your favorite pair of khaki’s and Callaway shirt and enjoy this recipe with your most cocky golfers attitude. Recipes are courtesy of Marie Claire, with ingredients and directions below:
INGREDIENTS:
- 1 small sourdough baguette, cut on the diagonal into 1cm-thick slices
- Olive oil, for brushing
- 4 slices prosciutto
- 1 large cooked lobster tail, peeled and sliced
- 2 cups picked baby herbs
- 4 quail eggs
Vanilla bean mayonnaise:
- 2 egg yolks
- ¼ tsp Dijon mustard
- 150ml mild olive oil
- Juice of half a lemon
- 1 vanilla bean, seeds scraped
- Freshly ground pepper
- Sea salt
DIRECTIONS:
- To make the vanilla bean mayonnaise, place the egg yolks, mustard and seasoning into a food processor and combine well.
- With the motor running on high speed, slowly add the oil, drop by drop at first, then in a slow, steady stream until thick and emulsified.
- Add the lemon juice and vanilla bean seeds.
- Correct seasoning and combine well.
- Transfer to a small bowl, cover with plastic wrap and refrigerate until needed.
- Lightly brush the baguette slices on both sides with olive oil, place on an oven tray and cook under a hot grill until golden and crisp.
- Place the prosciutto in a single layer on another oven tray and grill until crisp, then drain on absorbent paper.
- Fry the quail eggs, sunny side up, in a pan with a little olive oil, then drain on absorbent paper.
- Place one piece of toast on each plate
- Top with a slice of lobster, some crisp prosciutto and a fried quail egg.
- Drizzle with the mayonnaise, top with the herbs and another slice of toast. Serves 4.
Filed under: Lobster Club Sandwich, While Lounging Poolside
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