Summery Lobster & Avocado Sandwich with Charred Corn
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.
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
2 1/2 cups diced cooked lobster meat (about 10 oz.)
3 Tbs. unsalted butter, melted
8 slices OMM whole wheat bread, toasted
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.