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Categories:
lemon mayonnaise mayonnaise fresh chives lemon zest lemon mustard garlic Sandwich Bread lemon mayonnaise romaine lettuce tomatoes bacon Salad lobster lobster green onions celery cucumber bell pepper parsley lemon mayonnaise salt
Viewed: 39 - Published at: 9 years agoIngredients
- LEMON MAYONNAISE
- 1/3 cup mayonnaise
- 1 tablespoon chopped fresh chives
- 1/4 teaspoon lemon zest
- 1/2 lemon, juice of, no seeds
- 1 teaspoon Dijon mustard
- 1 minced garlic clove
- LOBSTER AVOCADO SANDWICH
- 24 slices whole grain bread or 24 slices white bread, toasted
- 2 ounces lemon mayonnaise (aioli)
- 4 cups romaine lettuce or 4 cups butter lettuce
- 2 lbs heirloom tomatoes (about 4) or 2 vine-ripe tomatoes, sliced (about 4)
- 24 slices applewood-smoked bacon, cooked
- LOBSTER SALAD
- 1 lb cooked maine lobster meat, cut into 1 pieces (4 cups)
- 1 tablespoon lobster, roe (cooked)
- 2 ounces green onions, finely chopped
- 1 ounce celery, finely diced
- 1 ounce cucumber, peeled, seeded, finely diced
- 1 ounce bell pepper, finely diced
- 1 tablespoon parsley, chopped
- 2 ounces lemon mayonnaise (aioli)
- to taste salt and pepper
Method
- LEMON MAYONNAISE:
- Combine all ingredients and mix well.
- Cover and refrigerate for an hour.
- FOR LOBSTER SALAD:
- Combine cooked Maine lobster meat, cooked lobster roe, green onions, celery, cucumber, bell pepper and parsley in a bowl.
- Add lemon mayonnaise.
- Mix well and season to taste with salt and pepper.
- TO ASSEMBLE:
- 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 tomato and 3 slices bacon.
- Place another slice of bread on top.
- Place about 2 oz. avocado slices and about 2/3 cup lobster salad on top.
- Place another slice of bread on top and secure with wooden toothpicks.
- Cut sandwich in half diagonally.
- Present sandwich so filling is exposed.
