Cracked Lobster Sandwich with Fried Journey Bread
Prep
10 min
Total
30 min
Serves
4
As featured in Episode 3 of Deepa Does It on YouTube!
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Ingredients
2 cups
(500 mL) all-purpose flour
2 tbsps.
(30 mL) baking powder
1/2 cup
(125 mL) granulated sugar
1/2 tsp.
(2 mL) salt
1/4 cup
(60 mL) butter, cubed
1/2 cup
(125 mL) frozen grated coconut, thawed (optional)
1 cup
(250 mL) whole milk
3 tbsp.
(45 mL) lard, butter flavour
Island Gurl GoomBay Aioli
1 cup
(250 mL) mayonnaise
1 tsp.
(5 mL) Dijon mustard
1 tbsp.
(15 mL) sambal oelek, (chili paste)
1 tbsp.
(15 mL) fish sauce
Juice of 1/2 lime
1 tbsp.
(15 mL) light brown sugar
1 tbsp.
(15 mL) ketchup
Cracked Lobster
Canola oil, or vegetable oil for frying
2
lobster tails, (each about 1 lb/450 g)
1 tbsp.
(15 mL) seafood seasoning
1 1/2 cups
(375 mL) buttermilk
1
egg, lightly beaten
1 cup
(250 mL) all-purpose flour
1 cup
(250 mL) corn starch
Juice of 1 lemon
4
green leaf lettuce
4
slices of tomatoes
Instructions
Method:
Fried Journey Bread:
- Heat a large cast iron skillet over low heat and melt the lard.
- In a large bowl, combine flour, baking powder, sugar and salt and mix together with a fork.
- Add butter and, using your hand, combine with flour mixture by breaking up into smaller pieces. Add coconut, and mix.
- Slowly pour in milk while mixing with your other hand to form dough into a ball (the dough should be soft and easy to handle). Dust a clean surface with flour and knead dough a few times.
- Divide into four balls of dough (slightly flatten into disc) to make individual frybreads or leave as a whole and flatten into a 3-inch high disc with your hands.
- Place the individual or whole dough into the heated skillet, cover with a lid and fry for intervals of 5 minutes per side for approximately 25 minutes. You may also transfer to a 350°F (180°C) preheated oven after the first 10 minutes to finish baking.
- Place all ingredients in a small bowl and mix well. Store in the refrigerator for up to 1 week.
- Preheat a deep fryer (or a 4-quart 4 L pot) with oil to 350˚F (180˚C).
- Remove meat from lobster tails, cut into 1 ½ -inch pieces, add to a small bowl, season with the salt. Set aside.
- In a medium bowl, whisk together buttermilk and egg for dredging. Add the flour, cornstarch to another bowl.
- Dip lobster meat in the buttermilk mixture, coat in the flour (repeat dredging for more crispier results) transfer to the fryer and cook until golden for about 4-5 minutes. Squeeze lemon juice over meat.
- Set aside on a cooling rack placed over a sheet pan. Assemble sandwich by cutting open the frybreads, adding lettuce, a few pieces of cracked lobster, tomatoes and aioli, top with other slice of bread and serve.