Top off your traditional BLT with rich lobster meat.
4Warm Water Lobster Tails, Thawed
1 lbApplewood Smoked Bacon, Cooked
2-3Large Tomatoes, Sliced
1cupGrilled Guacamole, Recipe follows
8slicesPumpernickel Bread, Toasted
2Ripe Hass Avocados, Peeled, Pitted and Sliced in half
1Tomato, Finely Chopped
1/4 Red Onion, Minced
1/4cupPacked Fresh Cilantro, Finely Chopped
1/2Jalapeno, Seeded and Minced
Juice of 1 lime
For the grilled guacamole, preheat a grill to medium-high heat, and lay avocado halves over the hot grate. Cover and grill for about 5 minutes until the flesh is lightly charred. Flip all the halves over, and grill for another 5 minutes. Transfer the grilled avocado to a serving bowl and mash with a fork to your desired level of chunkiness. Add remaining ingredients to the bowl and stir to combine. Set aside until ready to use.
For the lobster tails, preheat the broiler. Split the lobster tails by cutting through the center of the hard-top shells and meat. Spread the halves of the split lobster tails apart, and place the lobster tails, meat side up, on the unheated rack of a broiler pan. Brush the tails with melted butter, and broil 4 inches from the heat source for 12-14 minutes, or until the lobster meat is opaque. Gently remove the lobster meat from the shell.
Toast the bread, and spread 4 slices of bread with your desired amount of grilled guacamole. Top the guacamole with sliced tomatoes, butter lettuce, lobster meat and bacon and serve.
Lobster BLT with Grilled Guacamole |Tropic Seafood - https://www.tropicseafood.com