Roasted Lobster Sandwich

Ingredients: 4 pieces of very good whole wheat bread 2 pieces of butterleaf lettuce 1 very ripe tomato, sliced 2 tablespoons celery, finely chopped 1 tablespoon red onion, finely chopped 1 tablespoon extra virgin olive oil 1 tablespoon black olives, chopped (or green if you prefer) 1 tablespoon fresh parsley, chopped salt and fresh cracked black pepper to taste 2 three-four ounce Maine Lobster tails, split, with the tail meat pulled out ¾ of the way out and then returned to the shell (this is to prevent the meat from sticking to the inside of the tail when the meat is cooked) Juice of ½ lemon Method: Under your broiler, or on a barbecue, cook the lobster tails for 1 ½ minutes per side. Remove from shell and dice. While still warm, add all remaining ingredients except bread, lettuce, and tomato and combine by hand in a bowl. To prevent sogginess, assemble sandwich in the following order: bread, tomato, lobster mixture, lettuce and bread. Note: If desired, you may add mayonnaise to the bread. ««« Back to Recipe Search page