LOBSTER ROLL PANZANELLA

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Lobster Roll Panzanella image

Provided by Katie Lee Biegel

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 14

1/2 cup mayonnaise
2 tablespoons chopped fresh tarragon
1 teaspoon red wine vinegar
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
Juice of 1 lemon (about 2 tablespoons)
1 cup cherry tomatoes, halved
6 toasted, buttered split-top potato buns, torn into hunks (see Cook's Note)
4 slices bacon, cooked until crispy and crumbled
3 scallions, thinly sliced on a bias
2 ribs celery, thinly sliced
3/4 pound cooked lobster meat, chopped
1 ripe avocado, peeled and cubed

Steps:

  • Mix together the mayonnaise, tarragon, vinegar, garlic powder, salt, pepper and lemon juice in a large bowl. Add the tomatoes, buns, bacon, scallions and celery to the dressing and toss to coat. Fold in the lobster and avocado. Serve immediately!

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