let’s make something Naughty
Duryea's Lobster Salad Sandwich
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Ingredients
Serving Size: 1 large sandwich
For the Tarragon Buttermilk Ranch Spread
3 tablespoons mayonnaise
1 tablespoons buttermilk
1 tablespoon sour cream (or plain Greek yogurt)
1½ teaspoons champagne vinegar (or white wine vinegar)
½ teaspoon Dijon mustard
½ teaspoon fresh lemon juice
2 tsp finely chopped fresh tarragon
1 tsp finely chopped fresh chives
1 tsp finely chopped fresh parsley
½ small shallot, finely minced (about 1 tablespoon)
1/2 garlic clove, finely grated
Kosher salt and freshly cracked black pepper, to taste
For the Sandwich
2 slices thick-cut sourdough
3 slices sharp cheddar cheese
¼ pound cooked lobster meat, chopped into large bite-size pieces (including claw meat)
3 tablespoons unsalted butter, divided
2 slices thick-cut bacon
2 butter lettuce leaves
2 slices tomato (or 1 thick slice heirloom tomato)
½ avocado, sliced
1 hard-boiled egg, sliced
Flaky sea salt
Freshly cracked black pepper
Instructions
1. Make the Tarragon Buttermilk Ranch
whisk together the mayonnaise, buttermilk, sour cream, champagne vinegar, Dijon, lemon juice, tarragon, chives, parsley, shallot, garlic, and scallion until smooth. Season generously with salt and pepper. Refrigerate while you prepare the sandwich to let the flavors meld. *I used a food processor which helps but will make it thinner*
2. Cook the Bacon
Cook the bacon in a skillet over medium heat until deeply golden and crisp. Transfer to a paper towel-lined plate. Can also cook them in the oven at 450 until crispy.
3. Butter-Poach the Lobster
Using the same skillet, wipe out any excess bacon grease and melt 2 tablespoons of butter over low heat. Swirl in the pan until the butter begins to brown and smells nutty. Add the lobster meat and gently warm for 1 minute, tossing frequently until just heated through. Do not overcook, as lobster can become tough. Remove from the heat.
4. Toast the Bread
Spread the remaining tablespoon of butter on one side of each slice of sourdough. Place butter-side down in a skillet over medium heat. Top one slice with the cheddar cheese then add the other slice of bread on top and cook until the bread is deeply golden and the cheese is melted. Remove from heat, separate bread, and begin to build your sandwich.
5. Assemble
Spread a generous layer of the tarragon buttermilk ranch on both slices of toasted bread.
On the bottom layer:
Egg slices (pinch of salt and pep on top)
Butter lettuce
Avocado
Tomato
Bacon
Another slice of lettuce
Warm brown butter-poached lobster
Finish with the second slice of bread, ranch side down.
Inspired by the iconic lobster sandwich from Duryea's in Montauk, this version layers sweet brown butter-poached lobster with crispy bacon, creamy avocado, juicy tomato, sharp cheddar, and slices of hard-boiled egg on toasted sourdough. A thick, herb-packed tarragon buttermilk ranch ties everything together, adding just the right amount of brightness and richness to every bite. It's fresh, indulgent, and tastes like summer by the water.
sandwiches, duryeas, ranch, lobster
