Warm Lobster BLT

November 1, 2013

Recipe compliments of Chef Chad Houser



4 oz  Lobster Claw and Knuckle Meat, chopped
½ C  Mayo
1 Celery Stalk, small dice
1  T  Sun-Dried Tomato, chopped
1  t  Lemon Zest
¼  C Fontina Cheese, shredded
½ C Romaine Lettuce, julienned
2 Slices of Apple Smoked Bacon
3 Slices of Tomato
2 Sourdough Slices
4 T  Butter



Combine lobster meat, mayo, celery, sun-dried tomato, lemon zest, and fontina. Spread evenly across one slice of sourdough.  Top with romaine, bacon, tomato slices and finally the other slice of sourdough.

Heat butter in a sauté pan over medium high heat.  Once butter begins to sizzle, place sandwich in the pan.  Let the sandwich cook for approximately two minutes or until the bread is crispy and golden brown.  Carefully flip the sandwich over with a spatula and let the other side cook for approximately two minutes or until it too is crispy and golden brown.  Remove from heat and enjoy.


[button link=”https://www.frugeseafood.com/lobster/” newwindow=”yes”] Lobster[/button]