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© Paden Reich
The first time I ever touched upon this hybrid heaven was when I made these for my good old Louisiana girlfriend, Faith Ford. Faith is one of my favorite people to cook for because she loves and appreciates food. But let’s be honest, who wouldn’t love and appreciate a creamy lobster roll fused with a crunchy, salty BLT? This sandwich is decadence at its best, which also means it can get pricey and labor-intensive. Here’s my time- and wallet-friendly tip: Buy a frozen lobster tail as opposed to buying a whole lobster. It’s a lot easier, and by a lot I mean…when there’s lobster salad, juicy tomato and crispy bacon on the other side, time is of the essence.
1. Bring a medium stockpot of water to a boil over high. Add the lobster tails, and boil until the shells are bright red and the lobster is just cooked through, about 7 minutes. Drain and rinse with cold water. Let stand until cool enough to handle. Remove the meat from the shells; coarsely chop.
2. Place the bacon in a large skillet. Cook over medium, turning occasionally, until crisp and browned, 10 to 12 minutes. Transfer the bacon to a plate lined with paper towels.
3. Stir together the shallot, capers, lemon zest, lemon juice, and 1/3 cup of the mayonnaise in a medium bowl. Add the chopped lobster, salt, and pepper, and stir to combine.
4.Spread each of 4 toasted bread slices with a scant 1/4 cup of the lobster salad and top each with 2 bacon slices. Add 2 tomato slices and 2 pieces lettuce. Spread the remaining 2 tablespoons mayonnaise evenly on the remaining 4 bread slices. Cover the sandwiches with bread slices, and serve immediately.
Your cooking shears are your best friend when it comes to preparing this salad. Just cut the lobster shells, pull out the meat, and snip it into pieces. See page 26 for another trick—baking your bacon!
3 (7-ounce) fresh or frozen, thawed lobster tails
8 bacon slices
1 small shallot, finely chopped
1 tablespoon capers, drained and chopped
1 teaspoon lemon zest, plus
1 tablespoon fresh lemon juice
1⁄3 cup plus 2 tablespoons mayonnaise
1⁄2 teaspoon kosher salt
1⁄4 teaspoon black pepper
8 white bread slices, toasted
2 medium tomatoes, sliced
4 green leaf lettuce leaves, torn in half
Hands on time