From: Chef Sophiane Benaouda, Grand Cafe, San Francisco. Yield: 8 servings. 24 slices whole grain or white bread, toasted 2 oz. lemon mayonnaise (aioli) 4 cups lettuce 2 lb. (approximately 4) heirloom or vine-ripe tomatoes, sliced 24 slices applewood-smoked bacon, cooked 2 fresh California avocados. sliced Lobster Salad (yields 5 cups): 1 lb. cooked Maine lobster meat, cut into 1” pieces (4 cups) 1 Tbsp. cooked lobster roe 2 oz. green onions, finely chopped 1 oz. celery, finely ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.