Go beyond the PB & J, bologna, tuna and turkey sandwiches you have been bringing for lunch since the first grade! Try making Blue Water Grill’s Maine Lobster Sandwich at home. Warning: your coworkers will probably give you jealous stares, or it serves 4, so share and be the star of the office! You’re welcome.
Maine Lobster Sandwich
With Avocado, Tomato, Arugula, Applewood Bacon, Marinated Cucumbers & Zesty Lime Vinaigrette
1/4 cup mayonnaise
1 small stalk celery, peeled and minced
1 tbsp freshly squeezed lemon juice
1 tbsp minced fresh chives
2 tsp minced flat-leaf parsley
½ tsp kosher salt
Freshly ground black pepper
1 rounded tbsp basil leaves, minced (optional)
2 cups lobster meat (from 4 1-lb lobsters), cooked and chopped
4 Brioche Rolls
2 tsp unsalted butter, room temperature
1 English cucumber, sliced and dressed with fresh lime juice
8 slices Applewood smoked bacon, cooked
1 avocado, sliced
1 bunch baby arugula
1 tomato, sliced
In a large bowl, mix together the mayonnaise, celery, lemon juice, chives, parsley, salt and pepper to taste. Add the basil if desired. Using a rubber spatula, gently mix the lobster meat into the dressing until just combined. Refrigerate for at least 1 hour, or up to 24 hours.
When ready to serve, heat a large skillet over medium-high heat. Melt 1 teaspoon of the butter. Add Brioche rolls and toast them on their flat sides for about 30 seconds per side. Repeat with the remaining butter and rolls.
To build the sandwich, place arugula first, then cucumbers, tomato, avocado and lobster mixture onto the brioche roll bottom. Add the warmed bacon on top and then the other half of the roll. Secure with a toothpick. Serve with potato chips.