| Servings |
sandwiches
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Ingredients
- 4 slices Smoked Bacon thick-cut applewood, such as Nodine’s
- 1/2 cup Mayonnaise good, such as Hellmann’s
- 1/4 cup Ketchup such as Heinz
- 1 tablespoon Sweet Relish
- Kosher Salt
- Black Pepper freshly ground
- 2 Avocados ripe Hass, pitted and peeled
- Juice of 1 Lemon
- 8 slices White Bread good bakery, lightly toasted (see Cook's Note), 1/2-inch-thick
- 4 large Lettuce Leaves Bibb Boston or butter
- 4 slices Tomato ripe red, 1/4-inch-thick, 1 large tomato
- 1/2 pound Lobster Meat cooked, sliced (see Cook's Note)
Ingredients
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Instructions
- Preheat the oven to 400 degrees F. Place a baking rack on a sheet pan and lay the bacon on the rack in a single layer. Roast the bacon for 15 to 20 minutes, until browned. Transfer to a plate lined with paper towels and set aside.
- Meanwhile, for the dressing, whisk together the mayonnaise, ketchup, relish, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl and set aside. Slice the avocados crosswise 1/4 inch thick, place the slices in a bowl with the lemon juice, toss gently, and set aside.
- To assemble, place 4 slices of toast on a board and slather them generously with the dressing. On each sandwich, place first a lettuce leaf, then a layer of avocado, then a slice of tomato. Sprinkle generously with salt and pepper. Cut a slice of bacon in half and place both halves on the tomato. Top with a quarter of the lobster. Generously spread more sauce on the remaining 4 slices of toast and place them, sauce side down, on the sandwiches. Serve immediately.
Recipe Notes
To toast the bread in the oven, arrange the slices on a sheet pan and place in a preheated 400 degree F oven for 10 minutes, until lightly toasted.
If you buy cooked lobsters, two (1 1/4-pound) lobsters will yield 1/2 pound of lobster meat.
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