June

Lobster BLT

Yield serves 4

Ingredients

8 sliced cooked Bacon
1# Lobster (either tail meat or claw & knuckle meat)
8 slices vine ripened tomatoes
4 leaves cleaned and washed Romaine Lettuce
1T Mayo per sandwich
8 slices Sour Dough or your favorite Bread

Method

Layer Mayo lobster, Bacon, Romaine lettuce, tomatoes on toasted bread. Serve & enjoy!!!

This recipe was created by Chef Brandt Evans, Chef/Owner of Blue Canyon Kitchen & Tavern in Twinsburg, Ohio.