Judd Pilosoff
Serves: 4 Edit
Yields: 4 sandwiches
Ingredients
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- 1 pound(s) fresh, cooked lobster
meat, coarsely chopped - 1/4 cup(s) mayonnaise
- 2 teaspoon(s) lemon juice
- teaspoon(s) salt
- 8 slice(s) (about 1/2 pound) bacon
- 4 potato-bread rolls
- cup(s) Rosetta Sauce, (see direction step 3 for recipe)
- 2 medium tomatoes, sliced
- 4 lettuce leaves
Directions
- Prepare the lobster salad: In a medium bowl, combine lobster, mayonnaise, lemon juice, and salt. Cover tightly and refrigerate to keep chilled.
- Cook the bacon: In a heavy skillet over high heat, cook bacon until crisp and brown -- 4 to 6 minutes. Using a slotted spoon, transfer bacon to a paper towel to drain.
- Assemble the sandwiches: Slice each of the rolls in half horizontally and spread 2 teaspoons of our Rosetta Sauce on each half. Place 3/4 cup of lobster salad on the bottom halves of the rolls, top each with 2 slices bacon, 1 to 2 slices of tomato, and a lettuce leaf. Cover each sandwich with the top of roll. Serve immediately.
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