3 oz Double-smoked bacon; sliced
-paper thin
6 tb Mayonnaise
1 ts Lemon juice
6 sl Whole-wheat bread
1/2 lb Lobster tail and claw meat;
-thinly sliced
1 lg Heirloom tomato (about 1 lb);
-thinly sliced
Sea salt & white pepper; to
-taste
4 Lettuce leaves
Caper berries; to taste
In large non-stick skillet, fry bacon in batches on medium-high
heat until crisp, about 2 minutes. Drain on plate lined with paper
towel.
In small bowl, stir together mayonnaise and lemon juice.
Toast bread. Cool to room temperature. Place 2 slices on work
surface. Smear top surface of each with mayonnaise. Layer half of
lobster meat, half of bacon slices and half of tomato slices on
bread, dividing evenly. Sprinkle with salt and pepper. Top each
with 1 piece of lettuce. Smear 2 more slices of bread on each side
with mayonnaise. Place on top of lettuce. Layer with remaining
lobster, bacon, tomato, salt, pepper, and lettuce, dividing
evenly. Smear remaining 2 slices of bread on 1 surface with
mayonnaise. Place on top to complete double-decker sandwiches.
Slice each sandwich into 4 triangles, securing each section with
toothpick. Use spatula to transfer sandwiches to 2 plates. Place
capers on each plate.
