Lobster + Egg = Brunch Sandwich
Simply said, I just love it!
Ingredients:
For Focaccia Bread (from Anne Burrell):
- 1 ¾ cup warm water (105F to 110F degrees).
- 1 package of active dry yeast
- 1 tablespoon sugar
- 5 cups all-purpose flour, plus additional for kneading
- 1 tablespoon sea salt
- 1 cup extra-virgin olive oil, divided; plus extra on the side
For Lobster:
- 1 2-pound lobster
- 3 tablespoons salted butter
- 1 tablespoon chives, finely chopped
Directions:
For Focaccia Bread (from Anne Burrell):
- In a small bowl, combine the water (temperature between 105F to 110F degrees), yeast and sugar.
- I like to use an instant read thermometer to make sure that temperature is warm enough but not too hot for the yeast.
- Allow the yeast to start bubbling (approximately 15 minutes).
- If the yeast does not bubble after 15 minutes, I would suggest to start over.
- Using a dough hook on standing mixer, combine the flour, salt, ½ cup olive oil and yeast mixture on low speed (Kitchen Aid mixture speed 2).
- After the dough starts to come together, then increase the speed to medium (Kitchen Aid mixer speed 6) and knead the dough for another 5-6 minutes. The dough will become smooth and soft. If it is sticky, add a sprinkle of flour until it does not stick to the sides.
- Lightly flour a surface area to work on and transfer the dough to the table.
- Knead the dough a couple of times and add a sprinkle of flour if the dough is still sticky.
- Coat the inside of the mixing bowl with a light layer of olive oil and return dough to the bowl. Cover the bowl with saran wrap and place a towel over the bowl.
- Place the bowl in a warm area for about an hour or until double in size.
- Coat a jelly roll pan with other ½ cup of olive oil and place the dough on the jelly roll pan.
- Stretch out the dough to fit the pan and use your fingers to poke down on the dough all over; this will eventually create the texture of the focaccia bread.
- Cover the dough with saran wrap and place in warm place until it has doubled in size (about 1 hour).
- Preheat the oven to 425F degrees.
- Before placing the dough in the oven, drizzle with olive oil, sprinkle some sea salt (I love using flaky pink salt) and some rosemary.
- Bake for 25-30 minutes until the top is golden-brown.
- Allow the bread to cool on side.
For Lobster:
I personally love steamed lobster, since the meat comes out more tender and preserves the natural flavor better.
- Place lobster in freezer until ready to cook.
- In a large pot that can fit the lobster comfortably.
- Fill the pot with about 2 inches of salted water.
- Set steaming rack in the middle of the pot and bring the water to boil over high heat.
- Place lobster in the pot for about 18 minutes for a 2 pound lobster and cover with lid.
- For one pound lobster, you only need about 10 minutes.
- Once finished, use tong to pull the lobster out of the pot to sit and cool.
- De-shell the lobster and chop the lobster tail into smaller pieces.
- Mix with melted butter and chives.
Assemble:
- Pan fry a sunny-side up quail egg and set on side.
- Cut one square piece of focaccia bread.
- Take ¼ of avocado and slice long ways for thin pieces and place on top of focaccia bread.
- Stack three layers of lobster on top of avocado.
- Melt 1 teaspoon of butter and pour over the lobster (love watching that butter just dripping down… ).
- Chop chives and place on top.
- Top off with sunny-side up quail egg and sprinkle with fresh pepper.
Best lobster sandwich ever!
