Creamed Hot Lobster Sandwich Recipe

Lobster meat: Chopped and cooked, this is the star of the dish, providing a rich and succulent flavor.

Butter: Adds a creamy base and helps to create the roux for the sauce.

All-purpose flour: Used to thicken the sauce, ensuring a smooth and velvety texture.

Milk: Combines with the cream to form the liquid base of the sauce.

Heavy cream: Adds richness and a luxurious mouthfeel to the sauce.

Salt: Enhances the overall flavor of the dish.

Freshly ground black pepper: Adds a touch of heat and depth to the flavor profile.

Sandwich rolls: Split and toasted, these provide the perfect vessel for the creamy lobster mixture.

When preparing the roux with butter and flour, ensure you cook it until it reaches a light golden color. This will eliminate the raw flour taste and add a subtle nutty flavor to your sauce.

• chopped cooked lobster meat - Substitute with chopped cooked shrimp: Shrimp has a similar texture and flavor profile to lobster, making it a suitable alternative.

• butter - Substitute with margarine: Margarine can mimic the creamy texture and flavor of butter in cooking.

• all-purpose flour - Substitute with cornstarch: Cornstarch can be used as a thickening agent similar to flour, though you may need to use less of it.

• milk - Substitute with unsweetened almond milk: Almond milk can provide a similar consistency and is a good option for those who are lactose intolerant.

• heavy cream - Substitute with coconut cream: Coconut cream offers a rich and creamy texture similar to heavy cream, with a slight coconut flavor.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar flavor profile.

• freshly ground black pepper - Substitute with white pepper: White pepper offers a similar heat and flavor but is less visually noticeable in creamy dishes.

• split and toasted sandwich rolls - Substitute with brioche buns: Brioche buns are soft and slightly sweet, making them a good alternative for sandwich rolls.

• Allow the lobster mixture to cool completely before storing. This prevents condensation, which can make the mixture watery.
• Transfer the cooled lobster mixture into an airtight container. Ensure the container is clean and dry to maintain the freshness of the lobster.
• Store the container in the refrigerator if you plan to consume the lobster mixture within 2-3 days. The cold temperature will keep the lobster fresh and safe to eat.
• For longer storage, place the lobster mixture in a freezer-safe container or heavy-duty freezer bag. Label the container with the date to keep track of its freshness.
• When freezing, ensure there is minimal air in the container or bag to prevent freezer burn, which can affect the texture and flavor of the lobster mixture.
• To reheat, thaw the lobster mixture in the refrigerator overnight. This gradual thawing helps maintain the quality of the lobster.
• Once thawed, reheat the lobster mixture in a saucepan over medium heat, stirring occasionally until it is heated through. Avoid overheating to prevent the lobster from becoming rubbery.
• If the mixture appears too thick after reheating, add a splash of milk or cream to achieve the desired consistency.
• Toast fresh sandwich rolls before serving to ensure a delightful contrast between the creamy lobster mixture and the crispy rolls.

• Preheat your oven to 350°F (175°C). Place the lobster mixture in an oven-safe dish, cover with aluminum foil, and heat for about 15-20 minutes until warmed through. Toast the sandwich rolls separately in the oven for the last 5 minutes to keep them crisp.

• For a quicker method, use a microwave. Transfer the lobster mixture to a microwave-safe dish, cover with a microwave-safe lid or plastic wrap with a small vent, and heat on medium power for 2-3 minutes, stirring halfway through. Toast the sandwich rolls in a toaster or toaster oven.

• If you prefer stovetop reheating, place the lobster mixture in a saucepan over low heat. Stir frequently to prevent sticking and ensure even heating. This method takes about 5-7 minutes. Toast the sandwich rolls separately.

• For an air fryer, preheat to 300°F (150°C). Place the lobster mixture in an air fryer-safe dish, cover with foil, and heat for about 10 minutes. Toast the sandwich rolls in the air fryer for the last 2-3 minutes.

• To add a bit of flair, reheat the lobster mixture in a double boiler over simmering water. This gentle method prevents overcooking and keeps the lobster tender. Heat for about 10-12 minutes, stirring occasionally. Toast the sandwich rolls separately.

• Saucepan: A medium-sized saucepan is essential for melting the butter and cooking the lobster mixture.

• Whisk: A whisk is used to blend the flour into the melted butter and to gradually incorporate the milk and cream, ensuring a smooth and thickened sauce.

• Measuring cups: Measuring cups are necessary for accurately measuring the milk, cream, and lobster meat.

• Measuring spoons: Measuring spoons are used to measure the salt and pepper precisely.

• Knife: A knife is needed to chop the cooked lobster meat into bite-sized pieces.

• Cutting board: A cutting board provides a safe surface for chopping the lobster meat.

• Toaster: A toaster is used to toast the sandwich rolls until they are golden brown and crispy.

• Spatula: A spatula helps in stirring the lobster mixture and spooning it onto the toasted rolls.

• Serving plate: A serving plate is used to present the hot lobster sandwiches attractively.

Use pre-cooked lobster: Save time by using pre-cooked lobster meat from the store instead of cooking it yourself.

Prep ingredients ahead: Chop the lobster meat and measure out the butter, flour, milk, and cream in advance.

Toast rolls in bulk: Toast all sandwich rolls at once in the oven to save time.

Make sauce in advance: Prepare the cream sauce a day ahead and refrigerate. Reheat gently before adding the lobster meat.

Use a whisk: A whisk helps blend the flour and butter quickly, ensuring a smooth sauce.