Grilled Lobster Sandwich With Charred-Citrus Barbecue Sauce and Jalapeño Slaw PRINT
|4||lobsters, about 1½ pounds each|
|Olive oil for brushing|
|For barbecue sauce:|
|Zest of 1 orange, divided in half|
|Zest of 2 lemons, divided in half|
|½||orange, peeled and charred on the grill|
|1½||lemon, peeled and charred on the grill|
|1||cup lemon juice|
|1||cup orange juice|
|1||teaspoon chopped fresh thyme|
|For slaw dressing:|
|¼||cup white vinegar|
|2||tablespoons extra-virgin olive oil|
|1¼||cups thinly sliced green cabbage|
|¼||cup thinly sliced carrots|
|¼||cup thinly sliced jalapeño|
|4||rolls, sliced in half|
Heat grill to medium high. Split lobsters in half, brush with olive oil. Place on grill and grill about 5 minutes a side. Remove and allow to cool. Remove meat and reserve.
To make barbecue sauce, add half of the zest, charred citrus, lemon juice, orange juice, thyme and ketchup in a saucepan. Heat on medium-low, stirring frequently until reaching the consistency of barbecue sauce. Remove from heat and strain through cheesecloth. Set aside.
For slaw dressing, add remaining orange and lemon zest to a bowl. Add vinegar, honey and olive oil. Whisk until completely combined.
In another bowl, add cabbage, carrots and jalapeños. Add dressing and mix well.
For sandwiches, heat large saute pan on medium high. Add butter and, when melted, add rolls cut side down. Toast until lightly browned. Remove and place lobster meat on toasted rolls. Drizzle with citrus-barbecue sauce and top with jalapeño slaw.