| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
servings |
INGREDIENTS
| 1 1/2 |
lb |
Steamed lobster; shell removed |
| 1 |
tb |
Lemon mayonnaise |
| 3 |
sl |
Toasted brioche; 1/2" thick |
| 3/4 |
c |
Mixed field greens |
| 8 |
sl |
Plum tomato; 1/4" thick |
| 4 |
sl |
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
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