Lobster Avocado Club Sandwich With Lemon Mayonnaise - cooking recipe

Ingredients

LEMON MAYONNAISE
1/3 cup mayonnaise
1 tablespoon chopped fresh chives
1/4 teaspoon lemon zest
1/2 lemon, juice of, no seeds
1 teaspoon Dijon mustard
1 minced garlic clove
LOBSTER AVOCADO SANDWICH
24 slices whole grain bread or 24 slices white bread, toasted
2 ounces lemon mayonnaise (aioli)
4 cups romaine lettuce or 4 cups butter lettuce
2 lbs heirloom tomatoes (about 4) or 2 vine-ripe tomatoes, sliced (about 4)
24 slices applewood-smoked bacon, cooked
LOBSTER SALAD
1 lb cooked maine lobster meat, cut into 1 pieces (4 cups)
1 tablespoon lobster, roe (cooked)
2 ounces green onions, finely chopped
1 ounce celery, finely diced
1 ounce cucumber, peeled, seeded, finely diced
1 ounce bell pepper, finely diced
1 tablespoon parsley, chopped
2 ounces lemon mayonnaise (aioli)
to taste salt and pepper

Preparation

LEMON MAYONNAISE:
Combine all ingredients and mix well.
Cover and refrigerate for an hour.
FOR LOBSTER SALAD:
Combine cooked Maine lobster meat, cooked lobster roe, green onions, celery, cucumber, bell pepper and parsley in a bowl.
Add lemon mayonnaise.
Mix well and season to taste with salt and pepper.
TO ASSEMBLE:
Generously spread 1 side of each slice of bread with lemon mayonnaise.
For each sandwich, top 1 slice of bread with some of the lettuce, 2 slices tomato and 3 slices bacon.
Place another slice of bread on top.
Place about 2 oz. avocado slices and about 2/3 cup lobster salad on top.
Place another slice of bread on top and secure with wooden toothpicks.
Cut sandwich in half diagonally.
Present sandwich so filling is exposed.