The Knuckle Sandwich Recipe

Prepare lobster

If using whole cooked lobster or tails, remove meat from shells and chop into 1-inch chunks. Pat dry with paper towels to remove excess moisture. Measure 1 lb of prepared lobster meat.

In a medium bowl combine 1/2 cup mayonnaise, 1 tablespoon lemon juice, 1/2 teaspoon Dijon mustard and 1/4 cup finely diced celery. Stir until smooth.

Add the lobster chunks to the mayonnaise mixture and gently fold to coat, being careful not to break up the chunks. Fold in 1 tablespoon finely chopped chives. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper; taste and adjust seasoning if needed.

Keep the lobster filling chilled while you prepare the coleslaw and toast the buns. If you prefer a warm roll, gently warm the dressed lobster in a skillet for 30–60 seconds just before assembling (optional).

In a small skillet over medium heat melt 2 tablespoons unsalted butter. When butter is bubbling and slightly foaming, add the split-top buns cut-side down and toast until golden brown, 1–2 minutes. Remove buns from skillet and set aside.

In a large bowl combine 2 cups shredded green cabbage, 1 cup shredded red cabbage and 1/2 cup grated/carrot. Toss to mix.

In a small bowl whisk together 1/2 cup mayonnaise, 1 tablespoon apple cider vinegar, 1 teaspoon honey, 1/2 teaspoon Dijon mustard, 1/4 teaspoon celery seed, 1/2 teaspoon salt and 1/4 teaspoon black pepper until smooth and emulsified.

Pour the dressing over the cabbage-carrot mixture and toss thoroughly to coat. Let the coleslaw rest for at least 10 minutes in the refrigerator to meld flavors (can be made up to 2 hours ahead).

Toss 2 cups fresh arugula lightly with a squeeze of lemon juice from the lemon wedge and a pinch of salt if desired. This brightens the arugula and prevents wilting in the sandwich.

To assemble each sandwich: place about 2 tablespoons of the creamy coleslaw in the bottom of each toasted bun as a bed. Top the slaw with approximately 1/4 lb (about 4 oz) of the lobster filling, mounding slightly.

Place a small handful (~1/2 cup) of dressed arugula on top of the lobster, then sprinkle with optional 1 teaspoon chopped fresh parsley for color. Repeat for remaining buns and filling.

Serve immediately with lemon wedges on the side for squeezing. If transporting, pack coleslaw separately and add just before serving to keep buns from getting soggy.