Knuckle Sandwich Recipe

If using cold cooked lobster, chop claw and tail meat into bite-size pieces and pat dry with paper towel. Measure 1 cup.

Heat 1 tablespoon unsalted butter in a small skillet over medium heat until melted and slightly foamy.

Add minced shallot and sauté 1–2 minutes until soft and translucent but not browned.

Add chopped lobster to the skillet and warm gently 1–2 minutes, stirring to combine with shallot. Do not overcook; you only want to heat through.

Remove from heat, stir in lemon juice, minced chives, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Taste and adjust seasoning. Set aside to cool slightly while you prepare slaw and dressing.

In a medium bowl combine shredded green cabbage (1 cup), red cabbage (1/2 cup) and shredded carrot (1/2 cup). Toss to mix.

In a small bowl whisk together 3 tablespoons mayonnaise, 1 tablespoon yogurt or sour cream, 1 teaspoon apple cider vinegar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon sugar, 1/4 teaspoon salt and 1/8 teaspoon black pepper until smooth.

Pour the dressing over the shredded vegetables and toss until everything is evenly coated. Adjust seasoning to taste. Refrigerate until assembly if making ahead.

In a small bowl combine 4 tablespoons mayonnaise, 2 tablespoons ketchup, 1 teaspoon prepared horseradish, 1/2 teaspoon Worcestershire sauce, 2 teaspoons hot sauce (optional), 1 teaspoon sweet pickle relish and 1/2 teaspoon lemon juice.

Whisk until smooth. Season with 1/8 teaspoon salt and 1/8 teaspoon black pepper. Taste and adjust heat or tang by adding more horseradish, hot sauce, or lemon juice as desired. Refrigerate until ready to assemble.

Butter one side of each rye slice with about 1/2 tablespoon unsalted butter per slice (total 1 tablespoon) or brush lightly with oil.

Preheat a skillet or griddle over medium-low to medium heat. Place one bread slice butter-side down in the skillet.

Lay one slice of Havarti on the bread in the skillet. Toast bread until golden and cheese begins to melt, about 1–2 minutes.

Remove from heat and place on a plate, butter-side up. On the un-toasted side of the top bread slice spread about 1–1.5 tablespoons Russian dressing.

On the toasted slice with melted Havarti, pile the warm lobster filling evenly over the cheese.

Top the lobster with a generous scoop (about 1/3 cup) of creamy slaw, then a small handful (about 1/4 cup) of microgreens or baby arugula if using.

Place the top slice (dressing side down) to complete the sandwich. Return to the skillet, press lightly and toast 30–60 seconds per side until bread is crisp and cheese is fully melted and sandwich heated through. If sandwich is large, you can finish in a 350°F (175°C) oven for 3–4 minutes instead.

Transfer to a cutting board, let rest 1 minute, then slice in half. Serve immediately with extra Russian dressing on the side if desired.