Ingredients
1 whole-wheat hotdog bun
1 teaspoon Virgin Coconut Oil
1 cup cooled and cooked lobster meat
1 tablespoon Vegenaise
1 teaspoon finely chopped chives
1 teaspoon finely chopped tarragon
1 avocado
3 teaspoons finely diced sweet onion (Vidalia is ideal)
1 teaspoon fresh lemon juice
Freshly cracked pepper and sea salt to taste
Preparation
* ingredients 1 whole-wheat hotdog bun 1 teaspoon Virgin Coconut Oil instructions Spread a thin layer of Virgin Coconut Oil on the outside of a whole-wheat hot dog bun and place in the oven to brown. You can also do this by lightly frying the outside of each bun with coconut oil in a pan. * step 2 ingredients 1 cup cooled, cooked, lobster meat 1 tablespoon Vegenaise 1 teaspoon finely chopped chives 1 teaspoon finely chopped tarragon Freshly cracked pepper and sea salt to taste instructions Mix cooled, fully-cooked, fresh lobster meat in a bowl with Vegenaise (Vegan Mayo substitute), chives, tarragon, freshly cracked pepper and sea salt. * step 3 ingredients 1 avocado 3 teaspoons finely diced sweet onion (Vidalia is ideal) 1 teaspoon fresh lemon juice instructions In a separate bowl, combine ripe avocado with sweet onion and lemon juice. Spread this mixture on the inside of the toasted bun, fill with lobster mixture, and enjoy!
