LOBSTER AVOCADO CLUB SANDWICH WITH LEMON MAYONNAISE
Recipe courtesy of Chef Sophiane Benaouda, Grand Café, San Francisco, CA. Lobster Salad Yields: 5 Cups - tastes aweomse! The mayonnaise is great for dipping seafood .Make it first, since it needs to be refrigerated for about an hour or more. :) I had a problem with the computer - it is meant to be read cooked lobster roe - sorry - so it reads 1 T lobster roe (cooked), did the best I could. ;)
Provided by Manami
Categories Lunch/Snacks
Time 20m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- 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.
Nutrition Facts : Calories 637.9, Fat 38.3, SaturatedFat 11.6, Cholesterol 102.8, Sodium 1266, Carbohydrate 48.4, Fiber 8, Sugar 9.1, Protein 28.4
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