Lobster Croque Madame
“Owning a restaurant in Maine and having lobster as the star ingredient is a magnificent thing. It is such a versatile protein and we are always looking at new ways to put a spin on it. The Lobster Croque Madame was inspired from my early French training and the classic lobster roll. The toasted hot dog roll, butter and mayonnaise are the perfect compliments to a successful traditional lobster roll but I wanted to modernize my sandwich. The fried egg, mango curry béchamel and the Tasso ham brings out the sweetness and butteriness of the lobster while the Kaffir lime and fresh basil heighten the seasoning and make the dish altogether lighter. The challah bread has a slight sweetness and soft texture which when toasted with butter creates the perfect vessel to serve this sandwich in,” says Shanna O’Hea, award-winning chef/owner of The Kennbunk Inn in Kennebunk, Maine.
- 3 each Maine Lobster, 1 1/4 -1/2, or 2 pounds Fresh tails, claws, knuckles meat
- 2 Loafs Challah Bread
- 1 pound Smoked Gruyere Cheese
- 1 pound Tasso Pork
- 1 dozen eggs
- 1 pound butter, unsalted
- 1 quart Milk
- 1 cup Flour
- 1 each Whole Nutmeg
- 1 each Tabasco
- As needed Kosher Salt, Black Pepper, White Pepper
- 2 each Lemons
- 2 each Kaffir Limes
- 1 bunch Fresh Basil
- 1 each Mango, peeled and cut into chunks
- 1 each Red Onion, small dice
- 1 each Garlic Clove, minced
- 1 each Fresh Ginger, finely grated
- 1 each Jalapeno, seeded and minced
- 1 tbsp. Raisins
- 1 tsp. French’s Yellow Mustard
- 1 tbsp. Honey
- 1 tsp. Madras Curry Powder
- 1 cup Water
- 1 tsp. Mango Vinegar (can substitute w/ Champagne Vinegar)
- Salt and Pepper
- Olive Oil
Sauté onion, jalapeño, garlic and ginger in olive oil until beginning to brown. Add curry powder, raisins, honey and mustard cook for 1 minute. Add mango and water, cook for 3-5 minutes until mango has softened and water has reduced. Check seasoning and add mango vinegar.
Puree in Vita-mix until very smooth, adjust consistency as needed. Cook Lobsters for 13 mins and shock in ice bath. Portion lobster so each sandwich will have tail, knuckle and claw meat, season with Kaffir Lime and salt and pepper.
Make roux with butter and flour, add milk and cook until thickened. Season with salt, white pepper, nutmeg, lemon zest, Tabasco. Toast one side of challah in butter in sauté pan until golden, place toast side down on sheet tray and top with sliced Gruyere cheese and put under broiler, until melted and golden.
Slice pork into thin pieces and fry to crisp up and extract fat. Fry eggs in pork fat in non stick pan on low heat, cover and let steam to finish top of egg.
Sliced challah on bottom top with lobster, fried pork and egg, cream sauce, fresh basil leaves and toasted bread, serve immediately with Lobster Bibb & wet naps because this sandwich is a delicious mess.Back to top