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 ...
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