Lobster Sandwich with Jicama Fennel Slaw


  1. Combine jicama, fennel, green onion, tarragon, salt, pepper, olive oil and cider vinegar in a bowl and toss. Allow to sit overnight.
  2. Spread mayonnaise on both sides of bread. Place a layer of slaw on bread and top with lobster. Serve.


  • 2 slice(s) bread, Texas toast, toasted
  • 1 Empire's Treasure® Lobster Tail(s), boiled and chopped
  • 1/2 cup(s) fennel, juilenne
  • 1/2 cup(s) jicama(s), juilenne
  • 2 tbsp onion(s), green, chopped
  • 2 tbsp Piancone® Oil, Olive, Extra Virgin
  • salt and pepper, to taste
  • 1/2 tsp tarragon, fresh, minced
  • 1 tsp vinegar, cider
  • 1 tbsp West Creek® Mayonnaise