2 Eastern Scheldt lobsters of about 500 grams each
5 litre court broth
8 nice slices of primeval bread (or other tasty bread)
8 tbsp lemon mayonnaise
2 hands rocket
1 avocado, cut into 8 long pieces
2 tbsp chives, finely chopped
pepper from the mill
How to prepare
A delicious recipe for a sandwich with lobster by Bart van Olphen. By the way, did you know that we have the Eastern Scheldt lobster in the Netherlands?
1 Cook the lobsters in court broth (or water) for about 5-6 minutes. Let the lobsters cool down.
2 Cut the lobsters open lengthwise. Remove the meat from the lobster and the scissors. Use a pair of lobster tongs or beat them gently with the handle of a heavy knife. Cut the lobster into nice pieces and keep this in four equal portions.
3 Take two slices of bread per person. Roast them under the oven grill or bake them in the frying pan with a little oil.
4 Spread the bread with a little lemon mayonnaise. Place the rocket on top and on top of that the pieces of lobster and avocado. Spoon some more mayonnaise over it and sprinkle with chives. Give a twist of fresh pepper and sprinkle with a little salt.