24 slices Whole grain or white bread, toasted

---

2 oz. Lemon mayonnaise (aioli)

---

4 cups Lettuce

---

2 lb. (4) Heirloom or vine ripe tomatoes, sliced

---

24 slices Applewood smoked bacon, cooked

---

2 Fresh California Avocados*, sliced

---

Lobster Salad (recipe follows)

---

---

---

1 lb. cooked Maine lobster meat, cut into 1 inch pieces (4 cups)

---

1 Tbsp. Cooked lobster roe

---

2 oz. green onion, finely chopped

---

1 oz. Celery, finely diced

---

1 oz. Cucumber, peeled, seeded, finely diced

---

1 oz. Bell pepper, finely diced

---

1 Tbsp. parsley, chopped

---

2 oz. Lemon mayonnaise (aioli)

---

As needed salt & pepper to taste

---

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.