Lobster BLT Salad

Provided by Chef Corbin Tomaszeski of the Food Network and featured chef at PEI Fall Flavours

• 1/2 tail + 1 claw of fresh poached lobster, chopped large
• 1/2 avocado sliced
• 2 strips cooked bacon, chopped
• Plum tomatoes, diced
• Iceberg lettuce, large leaves
• 2 - 3 Tbsp. classic French dressing

METHOD: Mix together lobster, bacon, tomato and dressing in a bowl. Arrange large leaves of iceberg lettuce on lightly toasted crusty bread, top with lobster salad mix and sliced avocado. Cover with second slice of bread. Garnish with lobster antennas and fresh herbs (optional).