Lobster Avocado Club Sandwich With Lemon Mayonnaise Food

LOBSTER CLUB SANDWICH WITH SWEET LIME MAYONNAISE AND AVOCADO

Steps:

• Combine the mayonnaise, avocado, and sweet lime zest and juice in a bowl. Mix until smoothly blended. Season with pepper and salt to taste. Set aside. Place 4 slices of prosciutto on a paper towel-lined plate. Cover with another paper towel and cook in microwave for about 1½ minutes on high. The prosciutto should have the texture of crispy bacon. Toast slices of bread. Place a leaf of lettuce and four cucumber rounds on the first 4 pieces of toast. Add lobster meat, some fresh dill, and top with one or two dollops of mayonnaise. Place a half-slice of prosciutto on top. Top the four sandwiches with a second slice of toast. Repeat step 4. Finish with the 4 remaining slices of toast to complete the sandwiches. Cut sandwiches in halves or quarters and use toothpicks to hold them together. Serve with homemade coleslaw or slices of fresh tomato.

LOBSTER AVOCADO CLUB SANDWICH WITH LEMON MAYONNAISE

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.

LOBSTER CLUB SANDWICHES WITH TARRAGON MAYONNAISE

Steps:

• To make the mayonnaise, place the egg, mustard, lemon juice and Worcestershire sauce in a blender and process to combine. With the machine running, add the oil in a slow steady stream, blending until mixture is emulsified. Add the tarragon and salt and blend until combined. (Mayonnaise can be made a few hours ahead, covered and refrigerated.)
• Spread mayonnaise over the bottom of each roll. Top with a piece of lettuce, then the lobster meat and bacon. Cover with the roll tops and serve.