Salmon Barbeque Beurre Blanc Lobster Roll

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Doc McGrogans

Take one Salmon Fillet put oil in pan and sear it on both sides until golden brown. Put in oven on 450 degrees for 5 minutes.

Barbeque Beurre Blanc Sauce

1/4 cup Barbeque sauce

1/4 cup Ketchup

1/8 cup honey

1/4 cup heavy cream

1/4 lbs. butter

Add Barbeque Sauce Ketchup and Honey to sauce pan and simmer for 2 minutes on medium heat. Add heavy cream and bring back to a simmer for 1 minute. Take mixture off the heat and slowly whisk in butter.

Sweet Potato Hash

2 oz. Yams or sweet Potatoe 1/2 diced 1 cup lump crab meat 1 diced red bell pepper 1 diced green bell pepper 1/2 cup diced white onion 2 tbsp finely chopped garlic 1/4 cup olive oil blend Peel and Dice 3 large sweet potaotes or yams (1/2 inch dice)

Quickly blanch sweet potato in boiling salted water for 2 minutes

Remove form water and quickly cool potatoes

Heat sauce pan on medium high heat and add oil.

When oil begins to smoke add garlic

When garlic begins to brown add onions

Sautee the onions and garlic for 3 to 5 minutes

Add green and red peppers. Saute’ for 3 to 4 minutes until all vegetables begin to soften.

Carefully add potatoes and gently fold in crab meat (keep lumps whole.

Cook for 1 minute.

Drizzle sauce over salmon and hash.

Lobster Roll

Makes1 sandwich. 1 ea Hoagie roll Trimmed and squared off.

1 oz butter melted

3.5 oz. Lobster meat large chunks

1 tblsp. celery- small dice

1 ea lemon wedge

1 pinch salt/pepper

1 ea lettuce leaf.

The Roll: Dunk or Brush the roll in butter, place it on the flat top to toast.

The Mix: In a mixing Bowl place lobster, mayo celery, lemon juice and salt and pepper. Mix well.

Plate: Open roll and line with lettuce leaf. Pile on the lobster mixture into the roll. Place on small dinner plate with side of fries and coleslaw.