| Preparation: | 0 min |
| Cook Time: | 0 min |
| Total Time: | 0 min |
| Serves: | 8 |
Ingredients
- 24.00024 slices Whole grain or white bread, toasted
- 2.0002 oz. Lemon mayonnaise (aioli)
- 4.0004 cup Lettuce
- 2.0002 lb. (4) Heirloom or vine ripe tomatoes, sliced
- 24.00024 slices Applewood smoked bacon, cooked
- 2.0002 Fresh California Avocados, sliced
- 0.000 Lobster Salad (recipe follows)
- 0.000
Lobster Salad
- 1.0001 lb. cooked Maine lobster meat, cut into 1 inch pieces (4 cups)
- 1.0001 Tbsp. Cooked lobster roe
- 2.0002 oz. Green onions, finely chopped
- 1.0001 oz. Celery, finely diced
- 1.0001 oz. Cucumber, peeled, seeded, finely diced
- 1.0001 oz. Bell pepper, finely diced
- 1.0001 Tbsp. Parsley, chopped
- 2.0002 oz. Lemon mayonnaise (aioli)
- 0.000 Salt & pepper to taste
Instructions
- Generously spread 1 side of each slice of bread with lemon mayonnaise. For each sandwich, top 1 slice of bread with some of the lettuce, 2 slices of tomato, and 3 slices of bacon. Place another slice of bread on top. Place about 2 oz. avocado slices and about 2/3 cup of lobster salad on top. Place another slice of bread on top and secure with wooden toothpicks.
- Cut the sandwich in half diagonally. Present with the sandwich so the filling is exposed.
Lobster Salad
- Combine the cooked Maine lobster meat, cooked lobster roe, green onions, celery, cucumber, bell pepper, and parsley in a bowl. Add the lemon mayonnaise. Mix well and season to taste with salt and pepper.
Lobster Salad Yields: 5 cups
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.