Lobster Crispy-Cristo Roll with Smoked Dip Sauce

Recipe

Rye Bread
Rye whole loaf bread (Zingerman’s Rye loaf) - slice thick
3 eggs
5 oz Panko breadcrumbs
Dip slices in egg, then breadcrumbs and fry bread slices.
Spread 2T Zingerman’s pimento cheese spread on inside bread slice
2 oz foie gras slice - thin (optional, can also add bacon if you’re feeling extra fancy)

Lobster salad:
4-5 oz Lobster tail / meat cooked/sautéed (cut into 1-inch pieces)
Finely chopped onion
Finely chopped celery
Salt & pepper to taste
Mayo to taste
Combine ingredients, set aside.

Smokey Dipping Sauce
1/2 pkg Smoked Fish (we suggest baby mackerel)
3 oz Chopped Shrimp
2 oz Chopped Onions
1/2 pkg Achuette

1 oz Oil
2 oz Butter

Sautéed onions in and oil butter | Caramelized onions and
Smoked fish | Make a rue (flour & butter)
Achuete Powder | Combine ingredients in a pan.