Chervil, sometimes called French parsley, is a member of the parsley family that is commonly used in French cuisine. It has a mildly herby flavor with notes of anise. If you can’t find it, it can be substituted with a mix of fresh parsley and tarragon.

What bread can you use instead of brioche?

Other breads that work well for this sandwich include challah , milk bread , or a soft country bread .

Lobster Sandwich

Active Time:

45 mins

Total Time:

1 hr 35 mins

Servings:

Toasted brioche doubles down on the decadence of this simple lobster sandwich. Poached lobster is bound with creamy mayonnaise and delicate chervil, then piled between slices of the toasted bread. Lemon and tomato balance the sandwich with an acidity that cuts through the richness of the lobster filling.

This recipe, which appeared in the March 1986 issue of Food & Wine, was created by legendary California chef Jeremiah Tower. He says a lobster sandwich still represents the pinnacle of bar food. “I wanted something luxurious that’s simple and fast. The lobster sandwich never goes out of style, and it’s easy to do it up,” he says.

His original 1986 recipe called for a single tomato concassé, a French technique of peeling, seeding, and slicing a tomato. These days, he simply slices tomatoes for the sandwich. But each element of the sandwich is still chosen with care. For bread, Tower prefers sliced brioche for its rich, delicate, and buttery flavor that’s amplified when toasted. Tower is very particular about the mayonnaise: Hellmann’s is his go-to, and he believes that you can never have too much of it. “The brioche is fresh; the lobster is wonderful; the mayonnaise is plentiful. It’s going to be delicious.”

Frequently Asked Questions

What is chervil?

Chervil, sometimes called French parsley, is a member of the parsley family that is commonly used in French cuisine. It has a mildly herby flavor with notes of anise. If you can’t find it, it can be substituted with a mix of fresh parsley and tarragon.
What bread can you use instead of brioche?

Other breads that work well for this sandwich include challah, milk bread, or a soft country bread.

Notes from the Food & Wine Test Kitchen

The lobster salad would also be lovely on a split-top, brioche, or sourdough bun, or on a bed of lettuce.

Suggested pairing

Pair this recipe with a zesty, brioche-scented sparkling wine, such as Domaine Carneros Estate Brut.

Make ahead

The cooked picked lobster can be stored in an airtight container in the refrigerator for up to three days.

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Ingredients

2 (1 1/2- to 2-pound) fresh lobsters
1 tablespoon olive oil
1 1/2 teaspoons fresh lemon juice
2 tablespoons mayonnaise (preferably Hellmann’s)
1 tablespoon finely chopped fresh chervil, plus leaves for topping
3/4 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper, plus more to taste
8 brioche bread slices
2 tablespoons unsalted butter, melted
Roma tomato slices
Lemon wedges, for serving

Directions

Fill a large bowl with ice and water; set aside. Place 1 lobster on a work surface lined with a clean kitchen towel. Plunge a sharp chef’s knife into the lobster’s back — at the first joint on the body just behind the eyes — to dispatch; set aside. Repeat with remaining lobster. Place lobsters in a large pot; cover with cold water. Heat to a gentle simmer over high, about 25 minutes. Turn off heat; let stand, uncovered, for 12 minutes. Transfer lobsters to prepared ice bath; cool for 10 minutes. Drain well.
Twist off knuckles and claws from lobsters. Crack claws and knuckles using shellfish crackers or the back of a knife; remove meat, and place in a medium bowl. Separate tail from body. Cut down the center of tail shell, from top to fins, using kitchen shears or a sharp knife; remove meat. Remove and discard intestinal vein. Cut meat into 1 1/2- to 2-inch pieces; add to bowl. (Discard shells, or save them for stock.)
Stir oil, lemon juice, and lobster meat together. Add mayonnaise, chervil, salt, and pepper; gently toss to coat. Season to taste with salt and pepper; set aside.
Preheat oven to broil with rack 6 inches from heat. Brush bread on both sides with butter; place on a baking sheet. Broil, flipping once, until lightly golden, about 3 minutes.
Top 4 bread slices each with 1/2 cup lobster salad, tomato, chervil leaves, and pepper; top with remaining bread. Serve with lemon wedges.