Sunday, March 25, 2012

Lobster Avocado Pannini

If anyone spent any amount of time in Lake Tahoe in the late 70's and they loved seafood, they would remember the "Fish Market"  restaurant.   They were know for their lobster and crap melt sandwiches.  The BEST!  It probably seated, at best, 15-20 people, most of the seating in a semicircle belly up to the bar area.  This was prime seating because you could watch the ingredients layered into this beautiful pannini like sandwich.

For years, I thought of this place whenever I saw a lobster sandwich on the menu.  No one has come close, not even me.  But I keep trying!  Here's one of my experiments.  Very tasty, but something is still missing.  If anyone has the recipe for this Lake Tahoe classic, please let me know!

Serves 2

1 lobster tail, boiled or broiled with meat removed from the shell and cut into chunks.  To make it more decadent, saute in butter first.

4 slices of sourdough or crusty French bread

4 slices of cheese (your choice)

1 avocado, sliced

 a bit of mayonnaise

a bit of butter, or spreadable margarine

This is fairly simple to assemble, like making a grilled cheese, only it's the "Cadillac" of grilled sandwiches.  A bit of mayo spread on the inside with a cheese slice, lobster, salt and pepper to taste.  Place the avocado  on top with the other cheese slice and close.  Butter one side and lay the buttered side down into a grill or smooth griddle surface.  While grilling, butter the top side and turn over when browned to cook the other side.  Yum!  This was good but I'm still "in quest" for that perfect lobster pannini!

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