Ruby and Bella’s lobster club recipe

One of our favorite summer vacations is: National Lobster Day (June 15)! So to celebrate, we asked Jason Leakey, executive chef in Greenwich, CT, to sign Ruby and Bella. Lobster club Directions: Because today everyone is eating, making and enjoying a million lobster rolls, don’t you want to grow them all together? The next step Lobster sandwich ?! We thought so. And it is.

Read on for valuable Leakey recipes, the best summer fun tips and the best ingredients to make or break for the best lobster salad ever.

Related: Best Lobster Recipes

What’s the inspiration for the Signature Lobster Club?

Growing up on a Connecticut beach, I was always fascinated by freshly caught lobsters from both local fishing and lobstermen. I wanted to offer something familiar to the public, but with a slight twist that would be interesting. I had never seen anything like it on Greenwich Avenue!

How is it different from lobster roll?

This sandwich is stacked with three loaves of bread from a breech roll. It also has bacon, avocado, lettuce, tomatoes and a jalapeño aioli. Not all of them you find on the classic lobster roll.

Can you make them ahead of time?

I would only recommend making this sandwich a party day. Be sure to wrap them around the tray. The next day the sandwich will be very low so I would not recommend saving leftover meat, however lobster meat can be prepared ahead of time and stored as leftovers for next day’s use. Can be done!

Related: Best Connecticut Restaurants

What’s the secret to a great lobster salad?

For cold lobster salads, I think Tarragon adds a great flavor profile. I also like to add lemon juice to salads, instead of giving it too much water with lemon juice. High-quality mayonnaise is important, and evenly, finely chopped carrots, celery and onions add an excellent texture to salads.

What are your other favorite dishes on the menu right now?

Right now I love our Mediterranean octopus and our dry aged NY strip, complete with Tempura Fried Onion Rings, Bone Marrow and Ao Power Sauce!

What are your summer fun points?

  • There is a simple backyard game in which all guests can participate, including croquet and cornhole.
  • Have a nice summer music playlist that all parties enjoy.
  • Lastly, make as much food as possible ahead of time so that you too can enjoy the day, so that people do not feel that you are working for them; they have come to visit you!

Related: Healthy Summer Tips

The best lobster club recipe

Ingredients:

Jalapeno aioli

  • 2 cups high quality mayonnaise
  • 3 jalapeños, seeds removed and finely diced
  • 2 teaspoons jalpino hot sauce.
  • Lime zest and salt to taste

Avocado mesh

  • 2 avocados
  • 1 large lime juice
  • 1 large limestone zest
  • Salt to taste

Lobster club

  • Crispy bacon
  • Lettuce
  • tomato
  • brioche roll
  • Lobster meat

How to make a lobster club.

(Ruby and Bella)
  1. Separating lobster carcasses from claws and tails; Separate the bodies for later use or stock.
  2. Make sure the tail is cleaned before cooking.
  3. Soak the tail and claws in a large pot of boiling water for 5 minutes. Immediate shock in the ice bath.
  4. Peel a squash, grate it and squeeze the juice.
  5. Cut the tail and claw in half lengthwise so that it is flat on the roll.
  6. You can use pre-cooked and cleaned lobster meat. If this step is too much, the result will be the same but not as good as fresh.
  7. Cut the bread horizontally into 3 equal parts, grind the bread with some butter.
  8. Start arranging your sandwiches in order: jalapeño aioli, avocado mash, lettuce, lobster meat, tomatoes, bacon.
  9. Repeat this step on the second layer and add another scoop avocado on the top roll.

The best tips

  • Season the avocado with salt and lime juice.
  • Make sure your bacon is crispy, don’t overcook your lobster and shake it immediately in an ice bath.
  • Make sure the sandwich is not hard to eat, so cut the tail and claw meat very finely so that it is evenly stacked.
  • Lastly, make sure that the avocado is cooked with some kind of vinegar or lemon / lime zest.

What to do with lobster clubs:

These sandwiches go well with a variety of classic salads, such as potato salads or mixed vegetables, fries and chips. For a summer party, I’d love to see it with corn on cob and potato salads.

More lobster recipes:

Lobster club

By Jason Leakey, executive chef at Ruby & Bella

Ingredients

Jalapeno aioli:

  • 2 cups High quality mayonnaise
  • 3 jalapeños, seeds removed and finely diced
  • 2 tbsp jalapeño hot sauce
  • Lime zest and salt to taste

Avocado Mesh:

  • 2 avocados
  • 1 large lime juice
  • 1 large limestone zest
  • Salt to taste

Lobster Club:

  • Crispy bacon
  • Lettuce
  • tomato
  • brioche roll
  • Lobster meat
Key tags

Instructions

  1. Separating lobster carcasses from claws and tails; Separate the bodies for later use or stock.

  2. Make sure the tail is cleaned before cooking.

  3. Soak the tail and claws in a large pot of boiling water for 5 minutes. Immediate shock in the ice bath.

  4. Peel a squash, grate it and squeeze the juice.

  5. Cut the tail and claw in half lengthwise so that it is flat on the roll.

  6. You can use pre-cooked and cleaned lobster meat. If this step is too much, the result will be the same but not as good as fresh.

  7. Cut the bread horizontally into 3 equal parts, grind the bread with some butter.

  8. Start arranging your sandwiches in order: jalapeño aioli, avocado mash, lettuce, lobster meat, tomatoes, bacon.

  9. Repeat this step on the second layer and add another scoop avocado on the top roll.

Kitchen counter

Serves 1.

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