Serves : 4
Preparation time: 15 minutes
Cooking time : 11 minutes
Ingredients
- 2 lobsters, 1.5 lbs each
- 2 jalapenos, cut in 2, membranes and seeds removed
- 250 ml (1 cup) shredded kale
- 250 ml (1 cup) apple, julienned
Sauce
- 60 ml (4 tbsp.) mayonnaise
- 5 ml (1 tsp.) horseradish
- 45 ml (3 tbsp.) sour cream
- 60 ml (4 tbsp.) olive oil
- 45 ml (3 tbsp.) capers, chopped
- 1 lemon, juice
- 60 ml (4 tbsp.) chives, snipped
- 5 ml (1 tsp.) garlic clove, minced
- Salt and pepper to taste
Bread
- 60 ml (4 tbsp.) soft butter
- 2 garlic cloves, chopped
- 4 brioche burger buns
Topping
- 4 to 8 slices grilled bacon
Preparation
- Preheat barbecue to maximum.
- For the lobsters, unhook the claws and cut the tails in half lengthwise (without removing the shells).
- On the barbecue grill, cook the claws for 5 minutes with the lid closed.
- Add the tails and cook for a further 5 minutes, still with the lid closed.
- At the same time, grill the jalapenos.
- Allow the lobster to cool, then shell. In a bowl, set aside the lobster meat and shells to make a broth or bisque for another recipe.
- Meanwhile, in a bowl, combine mayonnaise, horseradish, sour cream, olive oil, capers, lemon juice, chives and garlic.
- Add the apple and cabbage, toss and check the seasoning.
- For the bread, mix the butter, garlic and pepper in a bowl.
- Spread on the inside of the loaves and grill on the barbecue for 45 seconds.
- Divide the lobster meat, prepared salad, jalapenos and bacon between the loaves.
