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The Forge’s Dewey LoSasso shares his lobster, peanut butter, and jelly sandwich recipe with Short Order. You can read Part 1 and Part 2 of our interview with him for more about the Forge.
Ingredients
For the lobster:
3 lobster tails cooked, chilled, and removed from shell. Dice the lobster meat and reserve.
For the peanut mix:
1 cup unsalted peanuts – finely chopped
1 tsp chopped ginger
2 Tbsp kimchee paste
4 tsp low sodium soy sauce
½ tsp finely chopped jalapeño
2 tsp sesame oil
1/5 cup water
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Combine all of the ingredients, adjust with salt and pepper, and reserve.
For the onion marmalade:
3 red onions, peeled and diced small
4 cups water
1.5 cups red wine vinegar
1.5 cups sugar
Salt and pepper to taste at end
Directions
Combine all of the ingredients, except the salt and pepper, in a stainless-steel sauce pot. Simmer at medium heat for up to 1.5 hours or until most of liquid is gone. Season with salt and pepper; you might have to add an additional teaspoon or two of red wine vinegar to counteract some sweetness. Chill and reserve.
To assemble the sandwich, you need two pieces of toasted challah bread. Spread some of the peanut mixture on both pieces of bread, and some of the onion marmalade. Scatter some of the diced lobster meat on one piece of bread; then top with the other. Press and cut in half.
