Lao “Street Stall” Lobster Sandwich

Normal 0

false false false

MicrosoftInternetExplorer4

/* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;}

By Chefs Clark Frasier and Mark Gaier

Summer/ Winter, Burlington, MA

 

Makes 6 servings.

 

4 ounces pork pate, available at local markets

2 baguettes

1 pound lobster meat

4 ounces pork loin, see recipe below

2 serrano peppers, thin rounds

6 leaves romaine lettuce

¼ cup cilantro leaves

¼ cup basil leaves

⅛ cup mint leaves

¾ cup pickled cabbage, see recipe below

1 cup Russian dressing, see recipe below

 

1. Cut pate into thin slices and set aside.

2. Slice the baguette lengthwise and toast.

3. Layer the bottom half of the bread with the lobster, pork loin, pate, serrano peppers, lettuce and herbs.

4. Drain cabbage and layer on bread.

5. Brush the Russian dressing on top half of the bread.

6. Cut the sandwiches in half and serve.