Lobster is definitely a luxury food item, but today you can find great frozen products in your grocery. You can always substitute shrimp, crabmeat or surimi (artificial crabmeat). The avocado, corn and jalapeno are a perfect match with seafood.
1. Sauté the corn in a skillet sprayed with vegetable oil for 5 minutes just until lightly charred. Place it in a bowl along with the avocado, jalapeño, onion, salt and pepper, lemon juice and olive oil.
2. Place the salsa over 4 slices of bread along with the lobster meat and cheese. Place the other slices overtop. Brush the mayo over the outside of the bread slices. Grill for 5 minutes or just until the bread is browned and the cheese is melted.
1 cup corn, drained and rinsed
½ cup diced avocado
1 tsp minced jalapeno
3 Tbsp. diced red onion
Pinch salt and pepper
1 ½ Tbsp. lemon juice
1 ½ tsp olive oil
8 slices crusty bread (½ inch thick)
6 oz lobster meat, chopped (if frozen and defrosted, squeeze out excess moisture)
1 cup grated Havarti cheese (or other mild cheese)
2 Tbsp. reduced-fat mayonnaise
Prep Time: 15 minutes
Cook Time: 10 minutes
Nutritional Information per Serving
Total Fat 4.8g
Saturated Fat 1.1g