Name: Lobster BLT on toasted rye
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6
Ingredients: 6 rindless bacon rashers; 12 thin slices rye bread; 1 radicchio, shredded; 2 tomatoes, thinly sliced; 1 avocado, thinly sliced; ¼ cup flat-leaf parsley, coarsely chopped; Lobster mayonnaise; 4 cooked lobster tails, meat picked and finely chopped; 200 gm good-quality mayonnaise; Few drops Tabasco, or to taste; 1 bunch chives, finely chopped; 1 tbsp lemon juice

Lobster BLT on toasted rye

Australian Gourmet Traveller recipe for lobster BLT on toasted rye.

Hendrick’s Fizz — Lobster BLT on toasted rye

Serves 6

Prep

20M

Cook

10M

Total

30M

This luxe sandwich is perfectly festive for breakfast, lunch or supper.

Ingredients

6 rindless bacon rashers

12 thin slices rye bread

1 radicchio, shredded

2 tomatoes, thinly sliced

1 avocado, thinly sliced

¼ cup flat-leaf parsley, coarsely chopped

Lobster mayonnaise

4 cooked lobster tails, meat picked and finely chopped

200 gm good-quality mayonnaise

Few drops Tabasco, or to taste

1 bunch chives, finely chopped

1 tbsp lemon juice

Method

Main

1.For lobster mayonnaise, combine ingredients in a bowl and season to taste. Refrigerate until required.

2.Heat a frying pan over medium-high heat and cook bacon, turning occasionally, until golden (4-8 minutes). Meanwhile, lightly toast rye bread, set aside.

3.Place radicchio on half the toast slices, top with tomato, avocado and parsley. Coarsely chop bacon and scatter over, then top with lobster mayonnaise. Season to taste, sandwich with remaining toast slices and serve.

Styling by Lisa Featherby

Styling by Megan Morton