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Restaurants›C Level Lounge›Lobster & Fontina Blt Recipe

Lobster & Fontina Blt Recipe

Inspired by C Level Lounge

Time45m

Serves2

housemade lobster & white fish salad on jalapeno cheddar sourdough, sherried lobster bisque

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Ingredients

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Lobster & White Fish Salad

1 cup Lobster meat, cooked and chopped

1 cup White fish, cooked and flaked (such as cod or haddock)

1 cup Mayonnaise

1 stalk Celery, finely chopped

2 tbs Green onion, finely chopped

1 tbs ReaLemon lemon juice

1 tsp Celtic sea salt

1 tsp black pepper

Jalapeno Cheddar Sourdough Bread

4 slices Jalapeno cheddar sourdough bread

Sherried Lobster Bisque

2 tbs Butter

1 tbs Shallots, minced

2 cloves Garlic, minced

1 tbs Tomato paste

3 cups Lobster stock

1 cup Heavy cream

1 tbs Sherry

1 tsp Celtic sea salt

1 tsp black pepper

1 tbs Chives, chopped (for garnish)

Method

Lobster & White Fish Salad Preparation

1

Mix the Salad

In a bowl, combine the chopped lobster meat, flaked white fish, mayonnaise, chopped celery, green onions, lemon juice, salt, and black pepper. Mix until well combined. Refrigerate until ready to serve.

Sherried Lobster Bisque Preparation

2

Prepare the Bisque

In a large pot, melt the butter over medium heat. Add minced shallots and garlic, sauté until soft. Stir in the tomato paste and cook for an additional minute. Pour in the lobster stock and bring to a simmer. Reduce heat and stir in the heavy cream, sherry, salt, and pepper. Cook for 10-15 minutes until thickened slightly. Blend until smooth if desired.

Assembly

3

Assemble the BLT

Toast the jalapeno cheddar sourdough slices. Spread a generous amount of the lobster and white fish salad on two slices of the toasted bread, and top with the other slices to make sandwiches. Serve alongside a bowl of the sherried lobster bisque, garnished with chopped chives.