Lobster Roll Sandwich
- 5 plum tomatoes, halved
- 5 tablespoons extra virgin olive oil
- Salt and pepper to taste
- 1 cup mayonnaise, your recipe
- 2 large avocados
- 2 tablespoons lime juice
- 1 shallot, minced
- 2 tablespoons lemon juice
- Espelette pepper to taste
- 2 lobsters, about 1¼ to 1½ pound each, cooked
- 2 toasted ciabatta rolls
Slack out tomatoes on a sheet tray and drizzle with 3 tablespoons oil. Roast in preheated 450 F for 15 minutes or blister over a grill. Reserve liquid for another use. Chop in a food processor, season with salt and pepper and stir in mayonnaise with espelette to taste; set aside.
Mash avocados with lime, shallot and salt; correct seasoning and set aside. Remove meat from lobster, breaking up pieces. Toss with lemon, salt, pepper and remaining olive oil.
To plate, place a layer of avocado on the bottom bun and tomato mayo on the other. Fill with lobster. Makes 2 servings.
Chef-owner Michael Serpa; Select Oyster Bar, Boston