Roasted Lobster Sandwich

4 pieces of very good whole wheat bread
2 pieces of butterleaf lettuce
1 very ripe tomato, sliced
2 tablespoons celery, finely chopped
1 tablespoon red onion, finely chopped
1 tablespoon extra virgin olive oil
1 tablespoon black olives, chopped (or green if you prefer)
1 tablespoon fresh parsley, chopped
salt and fresh cracked black pepper to taste
2 three-four ounce Maine Lobster tails, split, with the tail meat pulled ¾ of the way out and then returned to the shell (this is to prevent the meat from sticking to the inside of the tail when the meat is cooked)
Juice of ½ lemon

Under your broiler, or on a barbecue, cook the lobster tails for 1 ½ minutes per side.

Remove from shell and dice. While still warm, add all remaining ingredients except bread, lettuce, and tomato and combine by hand in a bowl.

To prevent sogginess, assemble sandwich in the following order: bread, tomato, lobster mixture, lettuce and bread.

Note: If desired, you may add mayonnaise to the bread.

Add comment