Maine
lobster meat, cooked, cut into 1-inch
pieces
4
cups
Lobster
roe, cooked
1 Tbsp.
Celery,
peeled, finely diced
¼ cup
Green
onions, finely chopped
¼ cup
Parsley,
chopped
1
Tbsp.
Lemon
mayonnaise
½ cup
Whole
grain or country style bread
24
slices
Baby
arugula
4
cups
Heirloom
tomatoes, sliced
4
ea.
Applewood
smoked bacon, cooked
24
slices
Avocado,
sliced
2
ea.
Method
1. Combine
the Maine lobster meat, cooked Maine lobster
roe, celery, green onions, and parsley
in a bowl. Add ¼ cup
of the lemon mayonnaise. Mix
well and season with salt and
pepper. Set aside.
2. Toast
the bread. Generously spread 1
side of each piece of bread with
lemon mayonnaise. Top 1 slice
of bread with the arugula, 2 slices
of tomatoes, and bacon. Place a
toasted piece of bread on top.
Place the avocado slices and Maine lobster
mixture on top. Place the other
piece of toast on top, and secure
with wooden toothpicks. Cut the
sandwich diagonally into 2 pieces.
Place on the plate with the sandwich
open about 30 degrees so the
guest can see the filling.
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