El Aguacate Con Noguera Y Langosta Bocadillo
From elgourmand2 8 years ago
- 30 min. to make
- Serves 4
A what’s in the fridge and pantry lunch. I have three ripe avocados from my tree sitting on the table. I have a new, 1 kg. bag of shelled walnuts sitting in the pantry and about ¼ cup of grilled local lobster in the fridge. Read more Last of all, I have a fresh loaf of fantastic homemade Italian bread Italian Bread Debs Basic to make these with. I give you the Avocado with walnuts and lobster sandwich. Enjoy. See less
Ingredients
- • 1 med., ripe avocado. shopping list
- • 1 scant quarter cup coarsely chopped walnuts. shopping list
- • ¼ cup cooked lobster, very coarsely chopped. shopping list
- • 2 Tbs. real mayonnaise, more or less to taste. shopping list
- • 1 tsp. fresh lemon juice. shopping list
- • ½ tsp. Dijon mustard. shopping list
- • Salt and FG pepper to taste. shopping list
- • 4 med. lettuce leaves. shopping list
- • 6 – 8 slices truly great European bread. shopping list
How to make it
- 1. In a med. Size bowl, mix the mayo, lemon juice, Dijon, salt and pepper.
- 2. Coarsely chop the walnuts and add to the bowl. Stir.
- 3. Let rest, covered, in the fridge for 30 minutes.
- 4. In the meantime, cut open the avocado, remove the seed and scoop out the meat.
- 5. Mash the avocado meat to a lumpy past. See Photo
- 6. Coarsely chop the lobster and add to the avocado, stir. See Photo
- 7. Add the mayo mix to the avocado mix and stir.
- 8. Divide into four portions and spread on four slices of bread.
- 9. Cover each with a lettuce leaf and the second slice of bread.
- 10. Serve.
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