Brunch

I opened the giant container of leftovers and removed the lobster tails.

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They were still in the shells so I had hubby chop them into halves. I twisted off the tails and removed the meat.

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After assessing the ingredients for a lobster sandwich, I opted for yogurt instead of hummus and didn’t use any olive oil. I figured I’d make a BLT: beet, lobster and tomato open face sandwich.

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Sliced lobster reassembled on roasted red beet and sliced tomato. Drizzled yogurt sauce (fresh grated garlic, lemon juice, chopped red pepper and Thai chili with chives). Served on soft and delicious artichoke bread.

Maybe later I’ll make a cold paella salad or not eat at all. I’m quite full and there’s still one whole lobster tail to go! They were about 1/2 lb each! 😉

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