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Ingredients
- 1 1/2 lb steamed lobster shell removed
- 1 Tbsp. lemon mayonnaise
- 3 slc toasted brioche, 1/2" thick
- 3/4 c. mixed field greens
- 8 slc plum tomato, 1/4" thick
- 4 slc bacon cooked Juice of 1 lemon Zest of 1 lemon
- 2 x egg yolks
- 1 c. canola oil Salt Freshly-grnd black pepper
Directions
- LEMON MAYONNAISE: In a food processor with the metal blade, process the zest, half the lemon juice and egg yolks to blend. Slowly add in oil in a thin stream till mix emulsifies and thickens. Season with remaining lemon juice and salt and pepper to taste. (
- Makes about 1 1/4 c.)
- SANDWICH: Slice lobster meat from tail and claws crosswise pcs, about 3/4-inch thick. Spread the mayonnaise on the brioche slices, and place them in a row on your work surface. Arrange half the quantity of tomato, field greens, bacon, and lobster meat between two slices of brioche.
- To assemble, stack the second layer on top of the first layer with ingredients facing up. Place the last piece of brioche, mayonnaise-side down, on top of the second layer. Pierce opposite corners of the sandwich's top layer with lobster picks or possibly decorative toothpicks. Slice the sandwich on the diagonal with a serrated knife.
- Makes 1 serving.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 796g | |
| Calories 1144 | |
| Calories from Fat 526 | 46% |
| Total Fat 58.37g | 73% |
| Saturated Fat 18.61g | 74% |
| Trans Fat 0.0g | |
| Cholesterol 725mg | 242% |
| Sodium 2980mg | 124% |
| Potassium 2112mg | 60% |
| Total Carbs 4.17g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 141.37g | 226% |
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