| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 1 | Servings | ||
INGREDIENTS
| 1 1/2 | lb | Steamed lobster, shell |
| removed | ||
| 1 | T | Lemon mayonnaise |
| 3 | Toasted brioche, 1/2" thick | |
| 3/4 | c | Mixed field greens |
| 8 | Plum tomato, 1/4" thick | |
| 4 | Bacon, cooked | |
| === LEMON MAYONNAISE === | ||
| Juice of 1 lemon | ||
| Zest of 1 lemon | ||
| 2 | Egg yolks | |
| 1 | c | Canola oil |
| Salt | ||
| Freshly-ground black pepper |
INSTRUCTIONS
LEMON MAYONNAISE: In a food processor with the metal blade, process the zest, half the lemon juice and egg yolks to blend. Slowly add oil in a thin stream until mixture emulsifies and thickens. Season with remaining lemon juice and salt and pepper to taste. (Makes about 1 1/4 cups) SANDWICH: Slice lobster meat from tail and claws crosswise pieces, 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 decorative toothpicks. Slice the sandwich on the diagonal with a serrated knife. Makes 1 serving. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net " Per serving: 2192 Calories (kcal); 241g Total Fat; (97% calories from fat); 13g Protein; 1g Carbohydrate; 447mg Cholesterol; 418mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 47 Fat; 0 Other Carbohydrates Recipe by: Recipe from Anne Rosenzweig Converted by MM_Buster v2.0n.
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