French In A Flash: 'Summer' Lobster Sandwiches With Zucchini Frites And Heirloom Tomato Salad Recipe

• 1/4 teaspoon lime juice
• 1/4 teaspoon lemon juice
• 1 1/2 teaspoons freshly squeezed orange juice
• 1/2 teaspoon total of lemon, lime, and orange zests
• 1 tablespoon mayonnaise
• 1/4 teaspoon snipped chives
• 1 tablespoon finely sliced celery
• 7 ounces lobster meat, cut into very large chunks (about 1 cup total, or the meat from the tail of a 2-pound spiny lobster), steamed and cold
• Salt and freshly cracked black pepper
• 1/4 wheat baguette
• Butter, room temperature
• I understand lobster prices are down around the country (I found Florida spiny lobsters on sale for $9.99 a pound), and the fish counters at most supermarkets charge nothing to steam your lobster for you. I massacred a lot of sea life in my cooking school
• Vegetable oil for frying
• 2 small zucchini, cut into French fries
• 2 tablespoons flour
• 4 basil leaves, sliced into a fine chiffonade
• 3/4 teaspoon fleur de sel
• Make these just before you serve them-they will become soggy if you leave them waiting. A great variation that retains its crispiness longer is zucchini chips. Just slice them 1/8-inch thick on a mandoline and follow the same recipe.
• 1 1/2 pounds heirloom tomatoes of assorted colors, sliced
• Olive oil for drizzling
• Fleur de sel for seasoning
• This is obviously more of a suggestion than a recipe, but it goes so well with the lobster sandwiches, that I wanted to include it. Using fleur de sel adds beauty and texture to the salad.

1. Preheat the broiler.
2. In a large bowl, whisk together the citrus juices-which must all be freshly squeezed-the citrus zests, the mayonnaise, chives, and celery. Taste the dressing and season accordingly with salt and pepper, not forgetting that the lobster is slightly salty itself.
3. Take your steamed lobster tail and cut it into large chunks, about four to six pieces for the whole tail. Leave the claws whole. Gently fold the lobster meat together with the dressing, and set it in the refrigerator.
4. Cut the wheat baguette in half horizontally almost all the way through to create a hinged sandwich roll. Very lightly butter both sides with soft sweet cream butter. Stick it under the broiler for just a couple of minutes, until it is just lightly golden and a little bit crusty. Most importantly, allow the bread to cool.
5. When the baguette is back to room temperature, take the lobster salad out of the fridge, and scoop it, brimming, into the bread. Serve it with zucchini frites and an heirloom tomato salad (details follow).
6. Fill a cast iron skillet halfway up with vegetable oil, and heat it to 350u0b0F.
7. While the oil is heating, toss the zucchini sticks with the flour in a large baggie.
8. Fry the zucchini in batches, shaking off any excess flour before slipping them into the oil. They should take about 2 to 4 minutes to become crunchy and golden on the outside, and soft within. If you are making zucchini chips, the cooking time will be lower. Just remove them when they are golden. Drain the fries or the chips on paper towel.
9. While the zucchini is frying, combine the basil leaves and fleur de sel. Sprinkle it over the zucchini while it is still hot.
10. Arrange the rainbow of sliced tomatoes on a platter. Drizzle with the best olive oil you have, and finish with fleur de sel. This would be a fun place to use basil oil, or garlic oil, or even lemon oil.

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Taken from www.seriouseats.com/recipes/2009/09/french-in-a-flash-summer-lobster-sandwiches-zucchini-frites-heirloom-tomato-salad-recipe.html (may not work)