Lobster. Avocado. Probably the most decadent lunch our family has had. Like ever. But when lobsters are on sale for $4.99 a pound what is a girl to do but get 4 of them? Jonah and I ate two of them at 10 o'clock at night after our daughter's 2nd birthday party. We had live lobsters in our vegetable drawer. We had no choice. So when lunch the next day rolled around, a few choice ingredients turned the lobsters awesomer. The only fail were the rolls. We had plain white rolls kicking around from a recent vacation. We weren't thinking clearly. We stopped at lobster. So next time (haha) we will be sure to get some kick ass rolls.
Avocado and Basil Lobster Rolls with Lime Scented Lettuce
2 1.25-1.5 lb lobster meat- claws, tails and anything else you might be willing to scavenge from the carcass of a lobster
1/2 avocado cut into chunks
1 sprig of basil cut into strips
1 scallion sliced white and green parts
Salt and pepper to taste
Sprinkle of Paprika for color
4-5 leaves of Boston lettuce
1/4 lime wedge
4 Hot Dog buns toasted
In bowl combine lobster, avocado, basil, 3/4 of the scallions, salt and pepper in bowl. Toss ingredients together.
Chiffonade, or chop (up to you) Boston lettuce. Squeeze lime wedge over the lettuce
Get those yummy yummy ingredients in a bun before you just end up using your spoon as the transport vehicle to your mouth.
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