Lobster and sweet potato: a seemingly odd couple, we know, but they have in common great textures, beautiful color, and a certain sweetness. Knowing that tarragon and lobster is a classic combination, we dress the sweet potato with a tarragon vinaigrette; the fennel adds a complementary fresh taste.

　　

Ingredients

makes 4 sandwiches

　　2 (1 1/2-pound) lobsters, tails and claws only

　　8 tablespoons extra-virgin olive oil

　　2 cups peeled and julienned sweet potato

　　2 teaspoons kosher salt, plus extra for seasoning

　　2 tablespoons chopped fresh tarragon

　　4 tablespoons chopped green onions (white part only)

　　4 teaspoons white wine vinegar

　　Freshly ground black pepper

　　2 cups very thinly sliced fennel

　　8 slices country bread

　　

Step 1

In a large pot, bring a generous amount of water to a boil. Cook the lobster tails for 7 minutes and the claws for 9 minutes. Immediately submerge the lobster in ice water. When cooled, crack the shells and remove the meat. Cut the meat into small chunks and set aside.

　　

Step 2

Add 3 tablespoons of the oil to a large skillet over high heat. Add the sweet potato, season with 2 teaspoons of the salt, and sauté for 2 to 3 minutes, until golden. In a large bowl, combine the tarragon, green onions, remaining 5 tablespoons oil, and the vinegar and mix well. Season with salt and pepper. Toss the lobster in the vinaigrette. Add the fennel and the sweet potato, and season with salt and pepper as necessary.

　　

Step 3

Grill the bread on both sides. Top 4 slices of bread with the lobster salad, add the top slices, and close the sandwiches. Cut into halves and serve.

　　'wichcraft