Ingredients needed:
1/2lb lobster salad
Tarragon Mayo
Guacamole
Two slices fresh tomato
One slice fresh romaine lettuce
Two slices thick cut bacon (cooked)
2 Slices sour dough bread
4 (1 1/2-lb) live lobsters
1/4 cup finely chopped tomato
3 tablespoons fresh lemon juice
1/3 cup mayonnaise
2 tablespoons finely chopped fresh tarragon
1. Place 2 live 2lb lobsters into an 8-quart pot of boiling salted water. Loosely cover pot and cook lobsters over medium high heat about 9 minutes or until shells turn bright red. Remove lobsters and allow to cook.
2. Combine lemon juice, tomato, tarragon, mayo 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl and let stand at room temperature 30 minutes.
3. When lobsters are cool, remove meat from claws, joints, and tails. Cut meat into 1/4- inch pieces.
4. Combine lobster meat with the mayo mixture and gentle toss until coated.
1. Combine 1/3 cup of mayo with 2 table spoons of finely chopped tarragon. Refrigerate overnight.
4 ripe avocados.
1 teaspoon Kosher salt.
2 Tbsp of fresh lime juice or lemon juice.
4 Tbsp to 1/4 cup of minced red onion or thinly sliced green onion. 2 jalapeno peppers, stems and seeds removed, minced.
4 tablespoons cilantro (leaves and tender stems), finely chopped. Two dashs of freshly grated black pepper
Combine all ingredients and gently mash until combined.
To assemble the sandwich
Toast sourdough bread in the oven until warm
Add guacamole to the bottom piece of bread
Add tarragon mayo to the top slice of bread
Place lobster salad on top of guacamole and add bacon, lettuce and tomato on top of that
Use an extra claw meat for garnish.
Enjoy it with cooled Żywiec beer!
96 Berry Street at North 8th St
Brooklyn, NY 11249
(718) 384-978
www.teddys.nyc
