The legacy of the best Sandwich in Sandwich will stop at The Belfry Bistro this summer, when you try the anti-sandwich: Cape Lobster, Avocado, Heirloom Tomato, Cilantro, Local Sprouts and Aji Chili “Taco”

Yield 8 portions:

8 each fresh flour tortillas (4 inch diameter)
1 each 1.5 pound cape cod lobster
1 ripe avocado
1 bunch fresh cilantro
1 ear sweet local corn (butter sugar is the best that grows on Cape Cod)
1 each shallot
2 ripe heirloom tomatoes
1 each aji chili (jalapeño would be a fine substitute)
1 bunch fresh pea sprouts
1 head baby iceberg lettuce
1 lime
Sea salt
Cracked black pepper
Olive oil

Begin by cooking the lobster in a heavily seasoned court bouillon for 8 minutes, then immediately shock the lobster in ice water, let chill for 15 minutes, and then remove all the meat from the shell, dice the meat and keep on the side.

Chop the cilantro, chop the shallot and dice the avocado, dice the tomatoes, keep all separate

Then mix half of the cilantro with the diced lobster and squeeze half of the lime on the meat, season with oil, salt and pepper.

Take the diced tomatoes and add the rest of the cilantro, chopped aji pepper, chopped shallot, salt and pepper.

Slice the avocado and squeeze the other half of the lime.

Assemble the tacos when your guests have arrived, garnish with pea sprouts and serve with an ice cold beer.