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Lobster sandwich with mango, avocado, cocktail sauce and a pomegranate salad

Brunch, Fish, Seafood & Shellfish

A Lebanese or Syrian bread often compared to pizza or focaccia stuffed with lobster, mayonnaise, avocado, mango and red pepper.

Ingredients

Recipe for 4

Garnishes

2 Unit(s)
Manakish bread
8 Pinch(es)
Lobster
2 Unit(s)
Yellow mango
2 Unit(s)
Avocado
1 Unit(s)
Red pepper
2 Unit(s)
French shallot

Cocktail sauce

250 Ml
Mayonnaise
100 Ml
Ketchup
5 Ml
Cognac
10 Ml
Worcestershire sauce
1 Tsp
Tabasco

Mayonnaise

1 Unit(s)
Egg yolk
1 Tsp
Dijon mustard
0.50 Tsp
White balsamic vinegar
200 Ml
Vegetable oil

Salad

4 Handful(s)
Mixed greens
2 Tbsp
Xérès vinegar
2 Tbsp
Olive oil
2 Unit(s)
Pomegranate
  • Salt and pepper

Preparation time: 35 min

Preheat your Oven at 400 °F

  • Plating

    Cut the Manakish in 2 lengthwise and place in the oven for 5 minutes with a drizzle of olive oil.  On the bottom bread, place the vegetable matchsticks and the lobster, place the top back on and cut in 2.  Serve with the salad on the side.

  • Pomegranate salad

    Combine all of the ingredients and season to taste.

  • Sandwich garnish

    Combine the shelled lobster claws, French shallots and cocktail sauce.

  • Cocktail sauce

    Combine all of the ingredients and season to taste.

  • Mayonnaise

    In a mixing bowl, place the egg yolk and Dijon mustard.  Whisk continuously while slowly drizzling the oil until you reach a mayonnaise like consistency and then add the vinegar.  Season to taste.

  • Preparation

    Shell the lobster claws.  Cut the mango, avocado and red peppers into matchsticks.  Finely slice the French shallot.  Clarify the egg for the mayonnaise.  Seed the pomegranate and set aside.

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