Seafood

Yield – 4 servings

Type – Savory Function

Used – Full Steamplus + Top & Bottom Heat

Temperature – 100 degree Celsius full steam + 210 degree Celsius top & bottom

Time – 12 minutes full steam + 15 minutes top & bottom

Tray Level – 3

Ingredients:

  • 2 tablespoons salted butter softened
  • 2 tablespoons mayonnaise
  • 1/2 teaspoon celery seed
  • 165g Brie cheese
  • 4 small lobster tails
  • 12 asparagus spears
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 8 slices rustic Sourdough bread

Procedure:

1. Place the Asparagus on a perforated Steaming Pan and Lobster Tails on a Non-perforated Steaming Pan and place in the Combi steam oven in the Full Steamplus function at 100 degrees celsius for 12 minutes.

2. In a small bowl, cream together the soft butter, mayonnaise and celery seed with the back of a spoon. Cut the Brie into ¼ inch slices, about 16 total – 4 per sandwich.

3. Use a sharp knife to slice the lobster tails in half lengthwise and remove them from the shell. Cut in half lengthwise again; the pieces should be about ½ inch thick. Blot them on a clean tea towel to remove any extra moisture.

4. Trim the asparagus to fit the bread. Season both the lobster and the asparagus lightly with sea salt and black pepper.

5. Spread the celery seed butter evenly on both sides of the bread. Top half the bread with 2 slices of cheese. Pile on the lobster and asparagus, dividing it between the four sandwiches. Sprinkle on the preserved lemon, if using, then top with the remainder of the Brie and finally, the last of the buttered bread. You should have 4 completed sandwich stacks.

6. Preheat the Oven on Top & Bottom Heat function at 210 degrees celsius, Place the Sandwiches on the Wire Rack Tray and place in the oven for 15 min.