Lobster BLTs
Recipe from Food & Wine

The Food Shea Gallante's delectable sandwich is filled with crunchy bacon, sweet chunks of lobster (replacing the usual lettuce), and herb-spiked mayonnaise. "When you add lobster to a sandwich, there's no way it won't be great," he says.


Lobster BLTs
Marcus Nilsson

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Servings: 4
Prep Time: 45 mins
Total Time: 45 mins
Related Categories: Bacon, Fish and Seafood, Lobster, Lunch Sandwiches, Vegetarian Sandwiches
 
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Ingredients
  • 1/2  cup
    mayonnaise
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  • 2  tablespoons
    fresh lime juice
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  • 1 
    small shallot, minced
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  • 1 
    small garlic clove, mashed
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  • 2  tablespoons
    snipped chives
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  • 1  tablespoon
    finely chopped tarragon
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  • 1  teaspoon
    sweet paprika
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  • 1/2  teaspoon
    celery seeds
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  • 2  tablespoons
    extra-virgin olive oil
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  •  
    Salt and freshly ground pepper
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  • 2  cups
    coarsely chopped cooked lobster meat, from two 1 1/4-pound lobsters (about 1 pound)
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  • 6  ounces
    sliced bacon
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  • 2  tablespoons
    unsalted butter, softened
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  • 4 
    brioche rolls, split
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  • 1 
    tomato, thickly sliced
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Directions
1.
In a medium bowl, whisk the mayonnaise with the lime juice, shallot, garlic, chives, tarragon, paprika, celery seeds, and olive oil. Season with salt and pepper and fold in the chopped cooked lobster meat. Refrigerate until chilled.
2.
In a skillet, cook the bacon over moderately high heat until crisp, about 7 minutes. Transfer to paper towels to drain.
3.
Preheat a grill pan. Spread the butter on the cut sides of the rolls. Grill the rolls cut sides down over moderate heat until toasted, about 3 minutes. Transfer the rolls to plates. Mound the lobster salad on the grilled rolls. Top with the crisp bacon and tomato slices and serve.

MAKE AHEAD
The recipe can be prepared through Step 1 and refrigerated, covered, for up to 8 hours.
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