Boston Lobster Sandwich

Boston lobster and Shaanxi Styled Spicy Dressing are brought together beyond geographic boundaries for inspirational taste. When Shaanxi chili oil is blended into the salad dressing, the latter looks ruddy and tastes spicy and smooth. The spiciness is softened by the mayonnaise, which also has a strong egg aroma and a sweet and slightly sour flavor, thus very suitable as burger base sauce.

Made with:

What You'll Need

Amount	Ingredients
30g	Boston Lobster Claw Meat
2 slices	Sandwich white toast
10g	Lettuce
2 slices	Tomatoes
1 ea.	Cucumber
10g	Vegetables
100g	Diced tomatoes
10g	Onion
5g	Coriander
15g	Master's Touch® Shaanxi Styled Spicy Dressing
27g	Master's Touch® Creamy Mayo Dressing
Sprinkle	Olive oil
Sprinkle	Pepper
Sprinkle	Salt
Sprinkle	Vinaigrette

Preparation

Preheat the steamer to 100°C and then steam the claw meat for 10 minutes.
Mix the steamed claw meat with 15g of Master's Touch® Shaanxi Styled Spicy Dressing.
Remove the seeds of tomatoes and dice them up and chop the onion into fine pieces to make tomato salsa with coriander, olive oil, salt, pepper, and oil and vinegar.
Spread 10g of Master's Touch® Creamy Mayo Dressing on two slices of white bread evenly.
Place the lettuce on a slice of white bread, followed by two slices of tomato, claw meat, and then another slice of white bread coated with mayonnaise.
Spread 7g of Master's Touch® Creamy Mayo Dressing on top of the white bread evenly.
Slice the cucumber and spread it on the bread coated with mayonnaise.
Divide the sandwich into two halves diagonally, and trim the sides until the edges are neat.
Put 10g of tomato salsa on top of the sandwich cucumber, and then add an appropriate amount of vegetables for adornment.