Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 \N | Lobster; (3-ounce) tail |
| 1 teaspoon | Olive oil |
| ¼ teaspoon | Garlic; chopped |
| \N \N | Salt and pepper |
| 1 \N | Brioche bun; sliced crosswise in |
| \N \N | ; 1/3 |
| ½ tablespoon | Mayonnaise |
| 6 \N | Capers |
| 2 ounces | Fresh mozzarella; sliced |
| 2 slices | Smoked bacon; cooked slightly |
| \N \N | ; crisp |
| 2 slices | Red; ripe tomato |
Preheat a charcoal grill or broiler. Split lobster tail in half through top of shell, lengthwise and devein. Brush with olive oil, sprinkle with garlic and season with salt and pepper. Grill shell side down first for 5 minutes, turn and grill flesh side 5 minutes more, or until firm yet tender. When cool enough to handle, remove shell and slice meat in ½-inch thick pieces. Grill bun slices 20 seconds or until lightly toasted. Mix mayonnaise and capers and spread on each slice. Layer ½ of lobster and mozzarella, 1 slice each of bacon and tomato on bottom bun layer and top with middle layer. Repeat. Cut sandwich into ¼, sticking a toothpick through each piece.
Yield: 1 sandwich
Busted and entered for you by: Bill Webster CHEF DU JOUR SHOW #DJ9082 LARRY NICOLA Converted by MM_Buster v2.0l.
Converted by MC_Buster.
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