Crustacean Hoagie

Posted by Unknown Monday, April 26, 2010
Taste Level: VGR
Cost: $20 and over
Serves: 4
Prep Time: 10-15 min. (Sauce 3 hours chill time)
Cook Time: 10-15 min.
Difficulty: 1

If you follow my posts then you know for a while now I've been on somewhat of a sandwich kick. I go through these phases now and then. (Heck I still have about 10 pizza ideas I wrote up back from my pizza craze.) I think it was our friend Jen that mentioned a Lobster sandwich in passing. She was talking lobster with us and went over a few ways she had it when she was growing up there. It was about 9 months ago so the details are a little scattered in my noggin. Since she mention it I have rolled the idea more than a few times. For some reason I just could not fathom what a lobster sandwich would taste like. I thought about different ways to cook the lobster, different ways to flavor it and different breads for it to go on. In the end I decided it would all have to be light flavors so the Lobster would not be over powered. Then I thought why not make a sauce to dip the sandwich into? It could be made to complement the sandwich when you want a little more zing to the taste buds. I tinkered around with a sauce, came up with a light mix for the lobster and through in some shrimp last minute for fun. As luck would have it Dimitri and Shannon had just been in Maine chowing down on Lobster sandwiches. Perfect test subjects to have over for dinner! Everyone enjoyed the sandwiches and the sauce was especially tasty! With such a success I think I will lay of sandwiches for a while.

4 5 oz of lobster tails (chopped)
1/2 lb shrimp (chopped)
2 tbsp Sweet European butter (melted)
1/2 tsp garlic powder
2 tsp fresh lemon juice
1 1/4 tsp fresh dill
1/2 tsp essence
1/4 tsp sugar
1/8 tsp fresh crack pepper medley
1/8 tsp kosher salt
2 12 inch french rolls (cut in half and sliced open )

1/4 cup room temperature water
1 1/4 cup mayonnaise
1 tbsp sweet unsalted European butter (melted)
1 tsp sriracha
1/8 tsp garlic powder
1/8 tsp onion powder
1/4 tsp smoked paprika
1/4 tsp sugar
1 tsp fresh baby dill (diced)
1 tsp creole mustard
3/4 tsp lemon zest

Whisk sauce ingredients in medium bowl, cover and let chill for 3-12 hours.

Preheat a 12 inch nonstick skillet over medium heat.

Mix together all sandwich ingredients (except for bread) by hand in a medium mixing bowl until mixed well. Add to heated skillet cooking and stirring frequently for 7-10 minutes or until shrimp have turned translucent.

Remove mixture from skillet and let cool while you spread 1 tsp of sauce on the inside of each bread half. Evenly dived the mixture between all four sandwiches and evenly divide the remaining sauce into 4 dipping bowls. Serve warm or chilled!


  1. Christine Says:
  2. Lobster tails. yummy. I was wondering what hoagie means. i'll try this. thanks for sharing.

  3. Unknown Says:
  4. Hey Christine!

    A Hoagie is just another word for a Po'boy or Sub Sandwich. These were really tasty and I hope you enjoy!

    Thanks for reading!


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