- Lorenzo Delmonico born (1881)
Lobster BLT Sandwiches
- 6 slices thick-cut bacon
- One 1 1/2-pound lobster, cooked and cooled
- 2 tablespoons butter
- 1/4 cup Homemade mayonnaise or store-bought
- 1 tablespoon fresh chives, finely sliced
- 4 slices potato bread, toasted
- 4 tomato slices
- 4 Boston lettuce leaves
As far as sandwiches are concerned, there are few combinations in this world more perfect than crispy bacon, lettuce, tomato, and mayo on toast. The simple, yet elegant balanace of a well-crafted BLT is pure bliss on its own. Perhaps the only way to improve this sandwich is to add a layer of buttery lobster meat.
This dish is not for the faint of heart or the waistline conscious — truly luxurious is the only way to describe it. Those willing to put in the time and the effort to create this meal will certainly be rewarded, this is unquestionably one of the best sandwiches that I've ever eaten.
Cook the bacon in a skillet over medium-low to medium heat until desired crispness — drain on a paper towel-lined plate.
Meanwhile, crack open the lobster and remove the meat from the tail, claws, and knuckles — cut up the meat into bite-sized chunks. Melt the butter in a small saucepan and then add the lobster, cooking delicately until the meat is warmed through, then remove the pan from the heat.
To assemble, whisk the mayo together with the chives and slather on each slice of bread. Layer the tomato first, followed by the lobster, then bacon, and finally the lettuce. Top the sandwiches with the second slice of bread and serve immediately.