Seafood Super Melt
1 whole lobster (can also use seared scallops or other cooked seafood of choice!) 1 bag extra thick Sourdough “Texas cut” bread 1/2 cup mayonnaise 1/4 Tbsp. fresh tarragon, chopped 1/4 Tbsp. fresh chives, chopped 1/2 Tbsp. whole grain mustard 1/2 Tbsp. lemon juice (fresh squeezed) Fresh Buffalo Mozzarella sliced ½” thick 2 Tbsp. canned roasted green chilies, small dice Salt, to taste 1/4 tsp. black pepper 2 Tbsp. butter 2 EGGS
Yields: 2 sandwiches
- Nutritional Information
CUT mozzarella and SET aside.
BRING a large pot to boil. Once boiling, PLACE lobster in pot and COOK until done, approximately 7 minutes per pound. CHOP cooked lobster into chunks 3/4 inch in size approximately.
In small saucepan, MELT butter and FOLD in lemon juice, tarragon, salt and pepper to taste. PLACE into mixing bowl.
COAT one side of the bread with mayonnaise and SEAR coated side down in same saucepan with butter on med/high heat.
PLACE remaining mayonnaise into separate mixing bowl and FOLD in chopped chives, salt, pepper, whole grain mustard and green chilies.
SLATHER the inside of both sides of bread with mayo mix, PILE lobster on top off with mozzarella slices. PLACE in 375°F oven and melt cheese, PULL out, CUT and let the gooiness drip all over.
In a small frying pan, COOK one Egg sunny-side up. PLACE on top of melted cheese and lobster. ENJOY!