INGREDIENTS..
4 RASHERS STREAKY BACON
10 CHERRY TOMATOES
1 COOKED LOBSTER(1.2KG)
3 TABLES SPOON MAYONNAISE
2 TABLESPOOONS MUSTARD
1 TABLESPOON LEMON ZEST , FINELY CGRATED
1 TABLE SPOON LEMON JUICE
SALT AND PEPPER
2 CELERY STALKS VERY FINY SLICED
1 TABLE SPOON CHIVES FINELY SNIPPED
2 FRESHLY BAKED BAGUETTES
1 TABLE SPOON BUTTER
FEW SMALL ROCKET LEAVESMETHOD:
PREHEAT OVEN 180"C BAKE THE CHERRY TOMATOES AND BACON IN AN OILED ROASTING TRAY FOR 20 MINUTES, REMOVING THE BACON WHEN IT HAS CRISPED.PULL THE LOBSTER TAIL AWAY FROM THE HEAD IN ONE PIECE, THEN CUT IN HALF LENGTHWISE. LIFT OUT THE MEAT AND REMOVE ANY INTESTINAL TACT,THEN CHOP ROUGHLY.REMOVE ANY MEAT FROM THE LEGS.COMBINE THE MAYONNAISE, MUSTARD,LEMON ZEAT,LEMON JUICE,SALT AND PEPPER, STIRRING WELL.ADD THE LOBSTER MEAT, CELERY AND CHIVES, TOSSING WELL.CUT THE BAGUETTES INTO FOUR 15 CM SECTIONS,THEN CUT SECTION LENGTHWISE, LEAVING THEM JUST JOINED.PRESS THEN FLAT AND LIGHTLY GRILL THE INSIDE.BUTTER SPARING ANDSPOON THE LOBSTER MAYONNAISE ON TOP.STREW WITH A FEW CHEERY TOMATOES AND ROCKET LEAVES AND TOP WITH BACON.
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� Malini's Kitchen - Printed from www.infolanka.com/recipes
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