Recipe courtesy of Bobby Deen
Episode: Farm to Table
Total:
30 min
Active:
15 min
Yield:
2 servings
Level:
Easy
Total:
30 min
Active:
15 min
Yield:
2 servings
Level:
Easy
Total:
30 min
Active:
15 min
Yield:
2 servings
Level:
Easy

Ingredients

  • One 8-ounce lobster tail, halved lengthwise
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon extra-virgin olive oil
  • Zest and juice of 1 lemon
  • 4 slices turkey bacon, cooked and chopped
  • 2 whole-wheat hot dog buns, toasted
  • 1/2 cup baby arugula

Directions

Watch how to make this recipe.

Place the lobster tail in a steamer and cook for 8 to 10 minutes. Remove and let cool, and then cut open the shell with a sharp knife. Remove the meat and dice into bite-size pieces.

Mix together the basil, mustard, olive oil and lemon zest and juice in a large bowl. Add the lobster and turkey bacon and gently toss. Fill each hot dog roll with a layer of arugula and top with the lobster salad.

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