I have been enjoying quite a bit of PEI lobster this summer and have been coming up with different ways to use lobster. Lobster kicks up this twist on a club sandwich to an entirely different level. As a healthier alternative, creamy avocado and greek yogurt are used instead of mayonnaise.
I am entering this sandwich in Oroweat's America's Better Sandwich contest.
3 ounces cooked lobster
2 Tbl. greek yogurt
1/2 avocado, sliced
salt & pepper (optional)
2 slices bacon, cooked
3 small butter lettuce leaves
2 slices Oroweat 100% whole wheat bread
Toast 2 slices of Oroweat 100% whole wheat bread. Place lettuce leaves, avocado slices (salt and pepper, if using), and bacon on top of one slice of toasted bread. Chop lobster into bite sized pieces and toss in a small bowl with 2 Tbl. greek yogurt. Place lobster mixture on top of bacon; top sandwich with second slice of toasted bread. Slice sandwich in half and enjoy.