Creamed Hot Lobster Sandwich Recipe

Lobster meat: Chopped and cooked, this is the star ingredient that provides a rich, seafood flavor.

Butter: Used to create the base of the creamy sauce.

All-purpose flour: Helps to thicken the sauce to the perfect consistency.

Milk: Adds creaminess to the sauce, making it smooth and rich.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a touch of spice and depth to the sauce.

Sandwich rolls: Split and toasted, these rolls serve as the perfect vessel for the creamy lobster mixture.

To achieve a velvety smooth sauce for your creamed hot lobster sandwich, make sure to whisk the butter and flour together thoroughly until they form a roux. This will prevent any lumps from forming when you gradually add the milk. Whisking constantly as you add the milk ensures a consistent texture, making your lobster mixture perfectly creamy.

• chopped cooked lobster meat - Substitute with crab meat: Crab meat has a similar texture and flavor profile, making it a suitable alternative for lobster in this sandwich.

• butter - Substitute with margarine: Margarine can be used in place of butter to achieve a similar creamy texture and flavor in the sauce.

• all-purpose flour - Substitute with cornstarch: Cornstarch can thicken the sauce just like flour, but use half the amount as it has stronger thickening properties.

• milk - Substitute with heavy cream: Heavy cream will make the sauce richer and creamier, though it will also increase the calorie content.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a bit of umami flavor, enhancing the overall taste.

• black pepper - Substitute with white pepper: White pepper provides a similar spiciness but with a slightly different flavor profile that can add a unique twist.

• split and toasted sandwich rolls - Substitute with brioche buns: Brioche buns are soft and slightly sweet, which can complement the creamy lobster filling nicely.

• Allow the lobster mixture to cool completely before storing. This prevents condensation, which can make the mixture soggy.

• Transfer the cooled lobster mixture into an airtight container. Ensure the container is sealed tightly to maintain freshness.

• Store the container in the refrigerator if you plan to use the mixture within 2-3 days. This keeps the lobster fresh and safe to eat.

• For longer storage, place the airtight container in the freezer. The lobster mixture can be frozen for up to 2 months without losing its quality.

• When ready to use the frozen lobster mixture, thaw it in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.

• Reheat the lobster mixture gently in a saucepan over low heat, stirring occasionally to prevent it from sticking or burning. Add a splash of milk if the mixture appears too thick.

• Toast the sandwich rolls just before serving to ensure they are warm and crispy, providing a delightful contrast to the creamy lobster filling.

• Assemble the sandwiches by spooning the reheated lobster mixture onto the toasted rolls. Serve immediately for the best taste and texture.

• Preheat your oven to 350°F (175°C). Wrap the sandwich rolls in aluminum foil to prevent them from drying out. Place them on a baking sheet and heat for about 10-15 minutes until warmed through.
• For a quicker method, use a microwave. Place the lobster mixture in a microwave-safe dish and cover it with a microwave-safe lid or plastic wrap. Heat on medium power for 1-2 minutes, stirring halfway through, until evenly heated. Toast the sandwich rolls separately in a toaster or toaster oven.
• If you prefer stovetop reheating, transfer the lobster mixture to a saucepan. Heat over low to medium heat, stirring occasionally, until warmed through. Toast the sandwich rolls in a skillet or toaster.
• For an extra touch of flavor, reheat the lobster mixture in a skillet with a small amount of butter over medium heat. This will help to revive the creamy texture and enhance the richness. Toast the sandwich rolls separately.
• If you have an air fryer, preheat it to 320°F (160°C). Place the sandwich rolls in the air fryer basket and heat for about 3-5 minutes until warmed through. Reheat the lobster mixture in a microwave or on the stovetop as described above.

• Saucepan: A medium-sized saucepan is essential for melting the butter and cooking the lobster mixture.

• Whisk: A whisk is used to blend the flour and butter smoothly and to incorporate the milk without lumps.

• Measuring cups: Accurate measuring cups are needed to measure out the milk and lobster meat.

• Measuring spoons: Use measuring spoons to precisely measure the butter, flour, salt, and pepper.

• Spatula: A spatula is useful for stirring the lobster mixture and ensuring it heats evenly.

• Toaster: A toaster or toaster oven is needed to toast the sandwich rolls.

• Knife: A knife is necessary for chopping the cooked lobster meat if it isn't pre-chopped.

• Cutting board: A cutting board provides a safe surface for chopping the lobster meat.

• Serving spoon: A serving spoon is used to spoon the lobster mixture onto the toasted rolls.

• Sandwich rolls: The sandwich rolls are the base for serving the creamed lobster mixture.

Pre-cook the lobster: Use pre-cooked lobster meat to save time on preparation.

Use pre-toasted rolls: Buy toasted sandwich rolls from the store to skip the toasting step.

Make the sauce ahead: Prepare the butter and flour mixture in advance and store it in the fridge.

Measure ingredients beforehand: Have all ingredients measured and ready to go before you start cooking.

Use a microwave: Heat the lobster mixture in the microwave for a quicker option.