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Mexican BLT Lobster Rolls
Rachael Ray

Mexican BLT Lobster Rolls

Mexican favorites and luscious lobster enliven BLTs on a buttered and toasted brioche roll .

Mexican favorites and luscious lobster enliven BLTs on a buttered and toasted brioche roll .

Ingredients

  • 8 slice bacon
  • 1 ripe haas avocado
  • about 1/2 cup sour cream
  • 1 lemon, juiced
  • 1 clove garlic, pasted or grated
  • 3 tablespoons grated or chopped red onion
  • about 2 tbsp finely chopped cilantro
  • sea salt
  • 3 cups cooked lobster meat
  • 4 rolls, preferably brioche, lightly buttered and toasted
  • chopped iceberg lettuce and tomatoes

Preparation

Pre-heat oven to 375 degrees . Bake the bacon on a broiler pan until crisp, 15-18 minutes. Let cool, then coarsely chop.

Mash the avocado with the sour cream, lemon juice, garlic, onion and cilantro; season with sea salt. Fold in the lobster. Fill the toasted rolls with lettuce, lobster, bacon and tomatoes.

Ingredients

  • 8 slice bacon
  • 1 ripe haas avocado
  • about 1/2 cup sour cream
  • 1 lemon, juiced
  • 1 clove garlic, pasted or grated
  • 3 tablespoons grated or chopped red onion
  • about 2 tbsp finely chopped cilantro
  • sea salt
  • 3 cups cooked lobster meat
  • 4 rolls, preferably brioche, lightly buttered and toasted
  • chopped iceberg lettuce and tomatoes

Directions

Pre-heat oven to 375 degrees . Bake the bacon on a broiler pan until crisp, 15-18 minutes. Let cool, then coarsely chop.

Mash the avocado with the sour cream, lemon juice, garlic, onion and cilantro; season with sea salt. Fold in the lobster. Fill the toasted rolls with lettuce, lobster, bacon and tomatoes.

Tags:broil, brunch, Cinco de Mayo, dinner, Every Day with Rachael Ray, fish and seafood, fruit, grains and breads, lunch, mains, pork, rice, sammies, Summer, undoRS, wraps and subs