| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Dujour11 |
1 |
servings |
INGREDIENTS
| 1 |
|
Lobster; (3-ounce) tail |
| 1 |
ts |
Olive oil |
| 1/4 |
ts |
Garlic; chopped |
|
|
Salt and pepper |
| 1 |
|
Brioche bun; sliced crosswise in |
|
|
; 1/3 |
| 1/2 |
tb |
Mayonnaise |
| 6 |
|
Capers |
| 2 |
oz |
Fresh mozzarella; sliced |
| 2 |
sl |
Smoked bacon; cooked slightly |
|
|
; crisp |
| 2 |
sl |
Red; ripe tomato |
INSTRUCTIONS
Preheat a charcoal grill or broiler. Split lobster tail in half through top
of shell, lengthwise and devein. Brush with olive oil, sprinkle with garlic
and season with salt and pepper. Grill shell side down first for 5 minutes,
turn and grill flesh side 5 minutes more, or until firm yet tender. When
cool enough to handle, remove shell and slice meat in 1/2-inch thick
pieces. Grill bun slices 20 seconds or until lightly toasted. Mix
mayonnaise and capers and spread on each slice. Layer 1/2 of lobster and
mozzarella, 1 slice each of bacon and tomato on bottom bun layer and top
with middle layer. Repeat. Cut sandwich into 1/4, sticking a toothpick
through each piece.
Yield: 1 sandwich
Busted and entered for you by: Bill Webster
CHEF DU JOUR SHOW #DJ9082 LARRY NICOLA
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