Lobster Blt
Ingredients
- 1 3/4 cups cooked lobster meat ⓘ
- 4 ounces sliced smoked bacon ⓘ
- 1 stalk celery, finely diced ⓘ
- 1 tablespoon fresh lemon juice ⓘ
- 1 tablespoon sea salt ⓘ
- 1 tablespoon fresh ground black pepper ⓘ
- 4 slices brioche bread ⓘ
- 4 buttercrunch lettuce leaves
- 2 -4 thick slices vine-ripened tomatoes ⓘ
- 1 cup mayonnaise ⓘ
- 1/4 cup thinly sliced basil leaves ⓘ
- 2 1/2 teaspoons olive oil ⓘ
Instructions
- To cook the lobsters: Fill a large pot with enough water to come about 2 inches up the sides of the pot. Bring to a boil over high heat. Add a pinch of salt. Add the lobsters, shell side down, cover, and let steam for 12 minutes. Drain the lobsters and let cool.
- When the lobster is cool enough to handle, remove the meat from the tails and claws and very coarsely chop. You should have between 1 2/3 and 1 3/4 cups of meat. Set aside in a medium bowl. )Save the bodies and shells for snacking on or for making a lobster broth).
- Cook the bacon in a skillet until crisp on both sides, about 10 minutes. Drain on paper towels and set aside.
- To make the basil aioli: In a small bowl, whisk together the mayonnaise, basil, and oil. Season to taste with salt and pepper. Cover and refrigerate; the aioli will keep for several days. (You will have more aioli than you need here; save for use in chicken sandwiches, chickensalad, roast beef and cheddar cheese sandwiches, and more.)
- Add the celery to the lobster. Fold in 2 tablespoons of the aioli and the lemon juice to lightly coat the ingredients. Season with salt and pepper. Store in the refrigerator for up to 6 hours if not making the BLTs at once.
- To assemble a BLT: Lightly toast the bread. Spread the toast with a light dollop of the basil aioli, just under a tablespoon on each piece of bread. Divide the bacon, lettuce leaves, tomato slices, and lobster salad between 2 slices of the toast. Cover with the remaining 2 slices toast. Slice the sandwiches in half on the diagonal.
Nutrition & Diet Analysis (per serving)
716
kcal
36% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).