Lobster Sandwiches

• 1 pound(s) fresh, cooked lobster meat, coarsely chopped
• 1/4 cup(s) mayonnaise
• 2 teaspoon(s) lemon juice
• 1/2 teaspoon(s) salt
• 8 slice(s) (about 1/2 pound) bacon
• 4 potato-bread rolls
• 1/2 cup(s) Rosetta Sauce, (see direction step 3 for recipe)
• 2 medium tomatoes, sliced
• 4 lettuce leaves
• Rosetta SAUCE
• 1/2 cup(s) mayonnaise
• 1 hard-boiled egg, grated
• 1 tablespoon(s) tomato paste
• 1 tablespoon(s) sweet relish
• 1 tablespoon(s) lemon or lime juice
• 2 teaspoon(s) chopped capers, drained
• 1/2 teaspoon(s) Tabasco sauce
• 1/8 teaspoon(s) cayenne pepper

1. Rosetta Sauce:
2. In a small bowl, use a wooden spoon to combine all ingredients until well blended. Store refrigerated in an airtight container for up to 4 days.
3. Prepare the lobster salad: In a medium bowl, combine lobster, mayonnaise, lemon juice, and salt. Cover tightly and refrigerate to keep chilled.
4. Cook the bacon: In a heavy skillet over high heat, cook bacon until crisp and brown -- 4 to 6 minutes. Using a slotted spoon, transfer bacon to a paper towel to drain.
5. Assemble the sandwiches: Slice each of the rolls in half horizontally and spread 2 teaspoons of our Rosetta Sauce on each half. Place 3/4 cup of lobster salad on the bottom halves of the rolls, top each with 2 slices bacon, 1 to 2 slices of tomato, and a lettuce leaf. Cover each sandwich with the top of roll. Serve immediately.

lobster, cups, lemon juice, salt, bacon, potatobread rolls, cups, tomatoes, rosetta sauce, cups, egg, tomato paste, sweet relish, lemon, capers, tabasco sauce, cayenne pepper

Taken from www.epicurious.com/recipes/member/views/lobster-sandwiches-50126099 (may not work)