Open-Face Lobster Club Sandwiches With Citrus Aioli Recipe

ingredients

1 ripe avocado
1/2 lemon, juiced
12 slices brioche or challah
2 (1 1/4 pound each) lobsters, steamed, tail and claw meat removed
1/2 cup mayonnaise
1 clove garlic, finely chopped
1 teaspoon grated lime rinds
1 teaspoon grated lemon rinds
1 teaspoon grated orange rinds
1 tablespoon orange juice
3 slices bacon, cooked until golden and crumbled

directions

Set the oven at 350 degrees F. Have on hand a rimmed baking sheet.

Halve the avocado, remove it from the peel, and cut each half into 12 wedges to make 24 pieces. Sprinkle them with lemon juice.

Using a 2-inch-round cookie cutter, stamp out 24 circles from the slices of brioche or challah and transfer them to the baking sheet. Toast the rounds in the oven for 8 to 10 minutes, turning them once, or until they are golden. Set aside.

Cut the lobster meat into 24 large pieces.

To make the aioli: In a bowl, stir together the mayonnaise, garlic, grated rinds, and orange juice until the mixture is smooth.

To assemble: Spread a thin layer of the mayonnaise mixture on each of the toasts. Place a piece of avocado on top and garnish with lobster, a dollop of aioli, and bacon. Serve at once.

nutrition data

Nutritional data has not been calculated yet.