This ain’t no lobster roll, so if you’re willing to suffer a bit and put in the hard work, this may be the absolute best lobster sandwich you’ll eat all summer!
– A whole lobster (I got a frozen one because the “fresh” ones looked rotten)
– One big radish
– A half sweet red pepper
– A half branch of celery
– A quarter of an apple
– Some lettuce
– Cream cheese
– Your favorite multigrain bread
First, crack open every part of that bastard lobster in order to extract the sweet sweet flesh from it. If, like me, you had to buy a frozen one because the fresh ones didn’t look so fresh, best way to un-freeze it is to boil water in a big pot and just when it’s ready to explode, turn off the stove. Put the lobster in the water for a good 10 minutes. That should do the trick.
Cut everything real small, mix with mayo until you get a nice spreadable texture. Add some cream cheese to the mix to taste. Spread on a thick slice of bread, cover with second slice of bread. Cut in the middle. Serve. Get nipple hardening culinary experience right then and there.
Perfect with a salad made of the rest of those poor veggies and a big glass of homemade iced tea.