Lobster Sandwiches Recipe

Ingredients

1 pound(s) fresh, cooked lobster meat, coarsely chopped

1/4 cup(s) mayonnaise

2 teaspoon(s) lemon juice

1/2 teaspoon(s) salt

8 slice(s) (about 1/2 pound) bacon

4 potato-bread rolls

1/2 cup(s) Rosetta Sauce, (see direction step 3 for recipe)

2 medium tomatoes, sliced

4 lettuce leaves

Rosetta SAUCE

1/2 cup(s) mayonnaise

1 hard-boiled egg, grated

1 tablespoon(s) tomato paste

1 tablespoon(s) sweet relish

1 tablespoon(s) lemon or lime juice

2 teaspoon(s) chopped capers, drained

1/2 teaspoon(s) Tabasco sauce

1/8 teaspoon(s) cayenne pepper

Preparation

Rosetta Sauce: In a small bowl, use a wooden spoon to combine all ingredients until well blended. Store refrigerated in an airtight container for up to 4 days.

Prepare the lobster salad: In a medium bowl, combine lobster, mayonnaise, lemon juice, and salt. Cover tightly and refrigerate to keep chilled.

Cook the bacon: In a heavy skillet over high heat, cook bacon until crisp and brown – 4 to 6 minutes. Using a slotted spoon, transfer bacon to a paper towel to drain.

Assemble the sandwiches: Slice each of the rolls in half horizontally and spread 2 teaspoons of our Rosetta Sauce on each half. Place 3/4 cup of lobster salad on the bottom halves of the rolls, top each with 2 slices bacon, 1 to 2 slices of tomato, and a lettuce leaf. Cover each sandwich with the top of roll. Serve immediately.