How do you improve upon the classic lobster-salad sandwich? Add bacon, lettuce, and tomato! And don't forget the easy homemade Rosetta sauce for that extra flavor kick.
1 pound fresh, cooked lobster meat, coarsely chopped
1/4 cup(s) mayonnaise
2 teaspoon(s) lemon juice
1/2 teaspoon(s) salt
1/2 lb - 1 lb of Bacon
Potato-bread rolls
1/2 cup(s) Rosetta Sauce, (see recipe below)
2 medium tomatoes, sliced
Lettuce leaves
Rosetta Sauce:
1/2 cup(s) mayonnaise
1 hard-boiled egg, grated
1 tablespoon(s) tomato paste
1 tablespoon(s) sweet relish
1 tablespoon(s) lemon or lime juice
2 teaspoon(s) chopped capers, drained
1/2 teaspoon(s) Tabasco sauce
1/8 teaspoon(s) cayenne pepper
In a small bowl, use a wooden spoon to combine all ingredients until well blended. Store refrigerated in an airtight container for up to 4 days.
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 2-3 slices bacon, 1 to 2 slices of tomato, and a lettuce leaf. Cover each sandwich with the top of roll. Serve immediately.
Photo & recipe courtesy of: http://www.delish.com/recipefinder/lobster-salad-blt-3378
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