Lobster & crayfish sandwich
Easy Red
Appellation(s)
- Chiroubles
Lobster & crayfish sandwich - ©Emma Vernay
Our Quebecer fellows call it "guédilles au homard" - lobster guédilles. But the famous crustacean can easily be replaced by shrimps or crabmeat. Our advice for an ideal pairing with this summer snack: a cuvée of Chiroubles!
Ingredients
- FOR THE SANDWICHS
- 1 loaf of brioche
- 1 cooked lobster tail
- 150g crayfish
- 1 tbsp mayonnaise
- Juice of 1 lemon
- 1 handful rocket leaves
- Chives
- Dill
- A pinch of chilli
- Salt/pepper
- FOR THE COLESLAW
- 2 carrots
- 1 courgette
- 1 apple
- 100g pomegranate seeds
- 1 & 1/2 tbsp mayonnaise
- 1 1/2 tbsp Greek yoghurt
- Salt/pepper
Preparation
- Step 1For the coleslaw, grate the carrots, courgette and apple.
- Step 2In a bowl, mix together the mayonnaise and yoghurt. Season. Add the grated carrots, courgette and apple as well as the pomegranate seeds. Leave to chill in the fridge.
- Step 3For the sandwiches, start by cutting the lobster tail into small chunks. In a bowl, mix together all the ingredients for the filling: lobster, crayfish, mayonnaise, chopped chives, dill and lemon juice. Season.
- Step 4Cut 4 thick slices of brioche. Melt a knob of butter in a frying pan and fry the slices of brioche. Leave to cool.
- Step 5Make a slit in the centre of the slices, garnish with rocket then add the lobster/crayfish mixture. Sprinkle some chives over the sandwiches.
- Step 6Serve with the chilled coleslaw.
- Step 7It’s ready! Pair it with a cuvée of Chiroubles.
