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Ingredients

• 1/4 teaspoon lime juice
• 1/4 teaspoon lemon juice
• 1 1/2 teaspoons freshly squeezed orange juice
• 1/2 teaspoon total of lemon, lime, and orange zests
• 1 tablespoon mayonnaise
• 1/4 teaspoon snipped chives
• 1 tablespoon finely sliced celery
• 7 ounces lobster meat, cut into very large chunks (about 1 cup total, or the meat from the tail of a 2-pound spiny lobster), steamed and cold
• Salt and freshly cracked black pepper
• 1/4 wheat baguette
• Butter, room temperature

• A Note about this Recipe

• 

• My handsome lunch date this Labor Day: a two-pound Florida spiny lobster

• I understand lobster prices are down around the country (I found Florida spiny lobsters on sale for $9.99 a pound), and the fish counters at most supermarkets charge nothing to steam your lobster for you. I massacred a lot of sea life in my cooking school
• Vegetable oil for frying
• 2 small zucchini, cut into French fries
• 2 tablespoons flour
• 4 basil leaves, sliced into a fine chiffonade
• 3/4 teaspoon fleur de sel

• A Note about this Recipe

• Make these just before you serve them—they will become soggy if you leave them waiting. A great variation that retains its crispiness longer is zucchini chips. Just slice them 1/8-inch thick on a mandoline and follow the same recipe.
• 1 1/2 pounds heirloom tomatoes of assorted colors, sliced
• Olive oil for drizzling
• Fleur de sel for seasoning

• A Note on this Recipe

• This is obviously more of a suggestion than a recipe, but it goes so well with the lobster sandwiches, that I wanted to include it. Using fleur de sel adds beauty and texture to the salad.

Description

Serious Eats