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Lobster Roll Panzanella a'la Katie

Here's how you make Lobster Roll Panzanella a'la Katie
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  • Servings: 6
  • Prep: 25m
  • Cook: 25m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 1/2 cup mayonnaise
  • 2 tablespoons tarragon, chopped (fresh)
  • 1 teaspoon red wine vinegar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly cracked black pepper
  • 1 lemon, juice of (about 2 tablespoons)
  • 1 cup tomatoes, halved (cherry tomatoes)
  • 6 (11 ounces) bread buns (toasted, buttered split-top potato buns, torn into hunks, see NOTE)
  • 4 ounces sliced bacon (cooked until crispy and crumbled, slices)
  • 3 scallions, thinly sliced on a bias
  • 2 celery ribs, thinly sliced
  • 3/4 pound lobster meat (cooked, chopped
  • 1 avocado, cubed (ripe, peeled)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Mix together the mayonnaise, tarragon, vinegar, garlic powder, salt, pepper and lemon juice in a large bowl. Add the tomatoes, buns, bacon, scallions and celery to the dressing and toss to coat. Fold in the lobster and avocado. Serve immediately!

  • NOTE: This is a great use for leftover buttered hot dog (or hamburger) buns from a cookout. If you don't have any leftovers, spread 3 tablespoons softened unsalted butter on the buns and toast in a 375 degree F oven for 10 minutes.

We hope you enjoy this recipe!

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