Chef Scott Samuel from The Culinary Institute of America shows us how to make a Maine Lobster Smørrebrød. A smørrebrød is an open-faced Danish sandwich that is commonly topped with seafood and pickled vegetables. He pairs the Maine lobster in this smørrebrød with chervil, tarragon, baby basil, radish and salmon roe.
- Lobster topping
- Lobster, boiled and diced fine, 1 cup
- Mayonnaise, ¾ cup
- Yukon Gold potato, boiled and riced, cooled, ½ cup
- Extra-virgin olive oil, 1 Tbsp.
- Chervil, picked, chopped, 1 Tbsp.
- Tarragon, minced, 1 Tbsp.
- Lemon zest, ½ tsp.
- Lemon, juice of, 1 Tbsp.
- Kosher salt, ½ tsp.
- Lobster, tail, sliced as needed
- Rye Bread, sliced as needed
- Garnishes Egg, hard boiled, separated and chopped, 2 ea.
- Cherry tomatoes, sliced, 12 ea.
- Extra-virgin olive oil as needed
- Micro basil as needed
For the lobster topping: In a small bowl, combine the mayonnaise, cooked and cooled potatoes, olive oil, herbs, lemons juice and zest, and salt. Stir to combine and add the 1 cup diced lobster meat. Chill.
To assemble the smørrebrod: Slice the rye bread about ¼-inch thick, and toast slightly. Spread a little of the topping onto the toast and then garnish with the egg, sliced cherry tomatoes, and the sliced lobster tail. Garnish with a drizzle of the extra-virgin olive oil and some of the micro basil.