Name: Lobster BLTs
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 sandwiches
Ingredients: 4 slices thick-cut applewood smoked bacon, such as Nodine’s; 1/2 cup good mayonnaise, such as Hellmann’s; 1/4 cup ketchup, such as Heinz; 1 tablespoon sweet relish; Kosher salt and freshly ground black pepper; 2 ripe Hass avocados, pitted and peeled; Juice of 1 lemon; 8 (1/2-inch-thick) slices good bakery white bread, lightly toasted (see Cook's Note); 4 large Bibb, Boston, or butter lettuce leaves; 4 (1/4-inch-thick) ripe red tomato slices (1 large tomato); 1/2 pound cooked lobster meat, sliced (see Cook's Note)

Directions

Watch how to make this recipe.

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.
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.
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.

On Tonight

Lobster BLTs

Categories:

Related Pages