Makes 4 sandwiches
½ cup mayonnaise
1 teaspoon finely grated zest and 1 tablespoon juice from 1 lemon
Salt and pepper
12 slices (about 12 ounces) bacon
12 slices hearty sandwich bread
1 ripe Hass avocado, sliced
12 ounces cooked lobster meat, sliced (if tails) or roughly chopped
1 1/3 cups lightly packed watercress
2 medium tomatoes, sliced
In a small bowl, mix the mayonnaise, lemon zest and juice, a pinch of salt, and pepper to taste, and set aside.
Working in batches, if necessary, in a heavy skillet over medium heat, cook the bacon, then drain on paper towels. Meanwhile, toast the bread.
Place about a quarter of the avocado slices on each of 4 pieces of toast, then mash and spread gently to cover the slice. Add 3 ounces of lobster and about 1/3 cup watercress. Spread 4 more slices of toast with about 1 tablespoon mayonnaise each and stack, mayo side up, on top of the watercress. Fan 2 or 3 slices of tomato on each and top with 3 slices of bacon and pepper to taste. Spread the last 4 pieces of toast with 1 tablespoon mayonnaise each and place on top.
Press lightly on the sandwiches to compact, cut in half, and serve at once.
By Adam Ried
Boston Globe Magazine
June 19, 2011
Frozen lobster
If you’re not up to cooking a lobster, you have options. Some seafood stores sell cooked, shelled lobster meat. Another possibility that I discovered while developing the recipe is cooked, shelled lobster meat available frozen at some supermarkets. I was happy with the brand I tried, Seamazz ($15.99 for 12 ounces at Market Basket, 400 Somerville Avenue, Somerville, 617-666-2420). Both the ingredients – just lobster, water, and salt – and the flavor were clean.
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