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Recipe courtesy of Ina Garten

Lobster BLTs

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  • Level: Easy
  • Total: 40 min
  • Active: 20 min
  • Yield: 4 sandwiches
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Ingredients

Directions

  1. Preheat the oven to 400 degrees F. Place a baking rack on a sheet pan and lay the bacon on the rack in a single layer. Roast the bacon for 15 to 20 minutes, until browned. Transfer to a plate lined with paper towels and set aside.
  2. Meanwhile, for the dressing, whisk together the mayonnaise, ketchup, relish, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl and set aside. Slice the avocados crosswise 1/4 inch thick, place the slices in a bowl with the lemon juice, toss gently, and set aside.
  3. To assemble, place 4 slices of toast on a board and slather them generously with the dressing. On each sandwich, place first a lettuce leaf, then a layer of avocado, then a slice of tomato. Sprinkle generously with salt and pepper. Cut a slice of bacon in half and place both halves on the tomato. Top with a quarter of the lobster. Generously spread more sauce on the remaining 4 slices of toast and place them, sauce side down, on the sandwiches. Serve immediately.

Cook’s Note

To toast the bread in the oven, arrange the slices on a sheet pan and place in a preheated 400 degree F oven for 10 minutes, until lightly toasted. If you buy cooked lobsters, two (1 1/4-pound) lobsters will yield 1/2 pound of lobster meat.

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