Summery Lobster & Avocado Sandwich with Charred Corn  
Serves 4  

Note: This version is light and summery and makes for an elegant lunch or the happiest of dinners.  You can buy the lobster pre-cooked and shelled or do it yourself; if you are prepping them, two 1 1/4-lb lobsters should do the trick.  

INGREDIENTS

1 ripe avocado, pitted and diced  
1 grilled ear corn, kernels removed (about ½ cup) 
12 cherry tomatoes, halved 
6 basil leaves, torn into small pieces 
2 Tbs. fresh lemon juice 
Kosher salt 
2 1/2 cups diced cooked lobster meat (about 10 oz.) 
3 Tbs. unsalted butter, melted   
8 slices OMM whole wheat bread, toasted  

INSTRUCTIONS

 1. In a medium bowl, toss the avocado, corn, tomato, basil, 1 Tbs. of the lemon juice and ¾ tsp. salt.

2. Toss the lobster with half of the butter and the remaining 1 Tbs. Lemon juice.

3. To assemble the sandwiches, brush the toasts with the remaining butter. Spoon some of the avocado salad on 4 of the toasts, top with the lobster, the remaining avocado salad, and then the remaining toasts.  Cut in half and serve.