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Lobster and Guacamole Open-Faced Sandwich https://www.metro.ca/userfiles/image/recipes/sandwich-homard-10664.jpg PT10M PT02M PT12M
In a bowl, mash the avocado with a fork. Add the edamame beans, lime juice and hot sauce. Salt and pepper to taste. Mix gently to avoid crushing the edamame beans. Set aside. In a large bowl, combine all the ingredients for the lobster mixture. Salt and pepper to taste.Toast the bread slices in a toaster and butter each slice on one side.Spread avocado purée onto the buttered side of each bread slice, then add the lobster mixture. Garnish the spreads with arugula leaves and top with a drizzle of olive oil and freshly ground pepper.
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2 ripe avocados 1/2 cup (125 mL) frozen shelled edamame beans (soyabeans), thawed juice of 1 lime 1 dash of hot sauce Salt and fresh ground pepper 1 1/4 lb (625 g) cooked lobster shelled and cut into pieces 1/3 cup (80 mL) homemade or store-bought mayonnaise 1/3 cup (80 mL) plain Greek yogourt 1/4 cup (60 mL) celery, thinly sliced 2 shallot finely chopped 1 Tbsp. (15 mL) lemon juice 1 dash of hot sauce salt and fresh ground pepper 3 Tbsp. (45 mL) room-temperature butter 4 slices of Boulange des Campagnards™ White Paysan bread a few arugula leaves 2 tsp. (10 mL) olive oil freshly ground pepper
Lobster and Guacamole Open-Faced Sandwich

Lobster and Guacamole Open-Faced Sandwich

Rate this recipe
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4
servings
0:10
Preparation
0:02
COOKING
0:12
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • Avocado purée

  • 2
    ripe avocados
  • 1/2 cup
    (125 mL)
    frozen shelled edamame beans (soyabeans), thawed

  • juice of 1 lime
  • 1
    dash of hot sauce

  • Salt and fresh ground pepper
  • lobster

  • 1 1/4 lb
    (625 g)
    cooked lobster shelled and cut into pieces
  • 1/3 cup
    (80 mL)
    homemade or store-bought mayonnaise
  • 1/3 cup
    (80 mL)
    plain Greek yogourt
  • 1/4 cup
    (60 mL)
    celery, thinly sliced
  • 2
    shallot finely chopped
  • 1 Tbsp.
    (15 mL)
    lemon juice
  • 1
    dash of hot sauce

  • salt and fresh ground pepper
  • spread

  • 3 Tbsp.
    (45 mL)
    room-temperature butter
  • 4
    slices of Boulange des Campagnards™ White Paysan bread

  • a few arugula leaves
  • 2 tsp.
    (10 mL)
    olive oil

  • freshly ground pepper
Imprimer ma sélection

Preparation

In a bowl, mash the avocado with a fork. Add the edamame beans, lime juice and hot sauce. Salt and pepper to taste. Mix gently to avoid crushing the edamame beans. Set aside. In a large bowl, combine all the ingredients for the lobster mixture. Salt and pepper to taste.

Toast the bread slices in a toaster and butter each slice on one side.

Spread avocado purée onto the buttered side of each bread slice, then add the lobster mixture. Garnish the spreads with arugula leaves and top with a drizzle of olive oil and freshly ground pepper.

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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