Knuckle Sandwich Recipe Video
Watch Chef Steve Corry of 555 in Portland Maine make a Knuckle Sandwich from lobster knuckles and fried green tomatoes. From the New England Culinary Arts Center in Edgecomb, Maine.
Ingredients
Avocado Mayo
1 ripe avocado
2 each egg yolks
1 teaspoon Dijon mustard 2 lemons juiced
1 teaspoon minced garlic
1 teaspoon kosher salt
12 ounces vegetable oil
Lobster Salad
4 oz fresh lobster knuckle meat
1 ea fresh lobster claw
2 T butter
1 ear native corn (blanched, shocked, and cut from the cobb)
2 tablespoons Bermuda onion(small dice)
1 each lemon-zested and juiced
2 tablespoon avocado mayo kosher salt to taste
1 bunch chopped chives
Fried Green Tomato
1 each green tomato ( medium size )
1/2 cup a.p. flour
1 teaspoon smoked paprika
1 large egg
1/4 cup whole milk
Vegetable oil for frying salt to taste
Directions
For the Avocado Mayo
In a blender or food processor combine egg yolks, avocado, dijon, lemon juice, garlic and salt. Puree until smooth-scraping the sides periodically. While the blender continues to slowly run, add the oil SLOWLY to emulsify. The mixture will continue to thicken as the oil is added. Cover and refrigerate (note: this recipe yields more mayo than needed for one serving)
For the Lobster Salad
Place butter, lobster (claw and knuckles), lemon juice, half a bunch of chives, and a pinch of salt of salt into a vacuum bag and seal. Poach the lobster packet in a hot, (160* ) water bath for 6-7 mins. Remove from water and drain. Reserve the butter for another use. Cool lobster and set the tail aside. Mix knuckles, corn, onions, chives ,lemon zest, mayo and season to taste with salt.
For the Fried Green Tomatoes
Cut green tomatoes across the equator into one half inch thick slices (two slices per tomato). Dredge the slices in seasoned flour (salt, flour, smoked paprika), then egg wash(egg beaten with milk), then back into flour again. Panfry tomatoes in 350 degree oil. Drain tomatoes on towels and season immediately with salt.
Assembly
When lobster salad is chilled proceed to frying green tomatoes. Place one tomato round in the center of plate. Spoon lobster salad onto the tomato and then op with the second tomato. Skewer the claw and one cherry tomato for garnish.
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In a blender or food processor combine egg yolks, avocado, dijon, lemon juice, garlic and salt. Puree until smooth-scraping the sides periodically. While the blender continues to slowly run, add the oil SLOWLY to emulsify. The mixture will continue to thicken as the oil is added. Cover and refrigerate (note: this recipe yields more mayo than needed for one serving)
For the Lobster Salad
Place butter, lobster (claw and knuckles), lemon juice, half a bunch of chives, and a pinch of salt of salt into a vacuum bag and seal. Poach the lobster packet in a hot, (160* ) water bath for 6-7 mins. Remove from water and drain. Reserve the butter for another use. Cool lobster and set the tail aside. Mix knuckles, corn, onions, chives ,lemon zest, mayo and season to taste with salt.
For the Fried Green Tomatoes
Cut green tomatoes across the equator into one half inch thick slices (two slices per tomato). Dredge the slices in seasoned flour (salt, flour, smoked paprika), then egg wash(egg beaten with milk), then back into flour again. Panfry tomatoes in 350 degree oil. Drain tomatoes on towels and season immediately with salt.
Assembly
When lobster salad is chilled proceed to frying green tomatoes. Place one tomato round in the center of plate. Spoon lobster salad onto the tomato and then op with the second tomato. Skewer the claw and one cherry tomato for garnish.
For more information please visit: http://www.chefskitchen.tv
You can visit chefskitchen for more videos like this. We have more recipes and videos there.
