Lobster Club Sandwich With Sweet Lime Mayonnaise And Avocado Recipes

THE ULTIMATE LOBSTER CLUB SANDWICH

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 SANDWICH WITH LIME MAYONNAISE

Steps:

• In a small bowl, add the mayonnaise, chopped chives, lime juice, and season well with the sea salt and black pepper. Stir the ingredients until combined.
• Spread some of the prepared mayonnaise onto each bottom bread slice. Then, top the bread with alternating pieces of the lobster, cucumber, and cilantro. Finish with the remaining bread slices, and serve.

LOBSTER CLUB SANDWICH

Steps:

• Toast the walnut bread under a salamander until golden brown. Spread 1/2 ounce of mayonnaise on two slices of the bread.
• In a small sauté pan, heat up the butter. Add the lobster to the pan and remove from the heat to gently poach warm.
• Toss the arugula in a small bowl with the house dressing to slightly coat. Season the tomatoes with salt and pepper.
• Arrange the arugula evenly on the bread slices with the mayonnaise. On one of those slices, place the tomatoes and the bacon. Place the second slice of bread with arugula on top of the bacon, and arrange the warm lobster evenly on top. Top with the third slice of bread.
• Finish with two caperberries skewered onto each side of the sandwich. Carefully slice the sandwich in half with a serrated knife.
• In a mixing bowl, whisk together the balsamic vinegar, sugar, salt and pepper. Add the sherry vinegar, and whisk; then whisk in the olive oil.

LOBSTER CLUB SANDWICH

Steps:

• Mix mayonnaise, lime juice, and zest in small bowl.
• Toast bread, then spread one side of each slice generously with mayonnaise. Arrange lobster on one slice bread. Cover with half the tomato slices and 1 leaf lettuce. Top with second slice bread, mayonnaise side down, and spread more mayonnaise on top. Arrange bacon on bread, then cover with tomato and lettuce. Top with final slice bread and hold together with gherkins mounted on toothpicks. Cut in half and serve at once.

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.