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Lynn Archer’s King of Clubs

Recipe information

  • Yield

    4 sandwiches

Ingredients

4 cups cooked Maine lobster meat, in big chunks
About 1 cup mayonnaise
12 (1/2-inch-thick) slices good-quality white bread
1 head green leaf lettuce
2 ripe red tomatoes, sliced
12 slices thick-cut bacon, cooked until crisp

Preparation

  1. Step 1

    Gently toss the lobster meat with 2 to 3 tablespoons of the mayonnaise in a large bowl.

    Step 2

    Lightly toast the bread, and spread each piece with about 1 tablespoon mayonnaise, or to taste. Add 1 or 2 leaves crisp green-leaf lettuce, 2 or 3 slices red ripe tomato, and 3 slices crisp bacon to 4 slices of the bread. Top with the next slice of bread; then heap up lots of lobster salad. Top it off with the last slice of bread and toothpick it together. Halve and serve.

Bobby Flay's Throwdown!
TagsSandwichAmericanLobsterShellfishSeafoodBaconCured MeatMeatTomatoVegetableMainDinnerLunchDairy FreeNut FreeSummerCookbooks
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