In this episode of Key West Chefs, sponsored by DCS by Fisher & Paykel, Greg D'Agostino from Keys Fisheries prepares hot stone crab claws & a lobster reuben.

INGREDIENTS #1:

Lobster Reuben

2 slices of rye bread
2 oz Thousand Island dressing
3 oz sauerkraut
4 slices swiss cheese
1 oz butter
6 oz lobster meat

Butter and grill bread on flat top
Dress both slices of bread with thousand island
Top with sauerkraut and cheese
Dice raw lobster meat
Season and grill on flat top
Add lobster meat to one half of sandwich and close both ends