Heat the lobster and crab meat.
Spread the bread slices evenly with mayonnaise and toast on a flattop grill. Repeat on reverse side.
Add the American cheese, lobster, crab meat, cabbage, tomato, Lemon Beurre Blanc and shredded cheese to one of the slices and form a sandwich. Toast until the cheese is melted.
To serve, cut the sandwich into four squares and place the exposed ends on top of fanned out cabbage. Using a squeeze bottle, drizzle Lava Sauce diagonally across the top of the sandwich. Sprinkle paprika across the entire plate. Serve with shoestring fries.
Combine the shallots, white wine and lemon juice in a non-reactive saucepan over high heat and reduce to 2 tablespoons.
Add the cream to the reduction. Once the liquid bubbles, reduce the heat to low. Add the butter, one cube at a time, whisking first on the heat and then off the heat. Continue whisking butter into the reduction until the mixture is fully emulsified and has reached a rich sauce consistency. Season with salt and white pepper. Store beurre blanc in a thermos until ready to serve.
Mix the mayonnaise, sambal, chile sauce and lemon juice in a bowl until well blended. Refrigerate until ready to serve.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Down The Hatch, Maui, HI
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