• 4servings
  • 692calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB3, C
MineralsCopper, Natrium, Chromium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 3/4 cup(s) light mayonnaise

  2. 1/4 teaspoon(s) grated lime zest

  3. 1/4 teaspoon(s) grated lemon zest

  4. 1 1/2 teaspoon(s) lime juice

  5. 1 1/2 teaspoon(s) lemon juice

  6. 1/4 teaspoon(s) pepper

  7. 8 slice(s) smoked bacon

  8. 12 slice(s) (1/2-inch-thick) brioche or challah

  9. 1 pound(s) cooked lobster meat , cut into bite-size pieces

  10. 1/4 teaspoon(s) kosher salt

  11. 8 small Boston lettuce leaves

  12. 8 slice(s) (thin) tomato

Instructions Jump to Ingredients ↑

  1. Citrus Mayonnaise: Combine all mayonnaise ingredients in a small bowl until blended.

  2. Sandwich: Cook bacon in a large nonstick skillet over medium heat until crisp, about 8 minutes, turning once. Drain on paper towels.

  3. While bacon is cooking, heat broiler. Place bread slices on a baking sheet and place under broiler until first side is lightly toasted, turning sheet pan as bread toasts. Turn slices over to toast other sides.

  4. In a medium bowl, combine lobster, 3 tablespoons of the citrus mayonnaise, and salt. Spread remaining mayonnaise on one side of bread slices.

  5. Place 4 lettuce leaves on mayonnaise side of 4 bread slices. Top with lobster. Place a second bread slice, mayonnaise side up, on top of lobster, gently pressing down. Top with remaining lettuce leaves, 2 tomato slices, 2 strips bacon (folded to fit), and remaining 4 bread slices, mayonnaise side down. Press sandwiches together. Place 4 toothpicks into each sandwich; cut sandwiches diagonally into quarters.


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