BLTs have truly stood the test of time. But their simplicity doesn't mean you should skimp on high-quality ingredients. When building your sandwich opt for a thick cut, dry-cured bacon, a crispy lettuce like fresh romaine and a perfectly ripe tomato. Once you have the key elements down, get creative by adding in new ingredients like the lobster version here.
This recipe was originally published in The Chicago Tribune.
One pound of lobster will yield 3 to 4 ounces cooked meat. Some fish markets and grocery stores sell cooked lobster meat. If you purchase frozen cooked lobster, defrost in the refrigerator overnight, and pat it dry with paper towels.
- 1/4 Cup good-quality (not reduced-fat) mayonnaise
- 1 Teaspoon grated lemon zest
- 2 Teaspoons lemon juice
- 1 Teaspoon chopped tarragon
- 4 slices good quality sourdough bread, lightly toasted
- 6 Ounces lobster meat, cut into 1/2-inch pieces, see note
- 1 green onion, white and light green parts, chopped
- 2 leaves Boston or green leaf lettuce
- 2 bacon slices, fried until crisp, drained, crumbled coarsely
- 1 to 2 medium tomatoes, sliced
- Kosher salt
- Freshly ground black pepper
Step 1: In a medium bowl, whisk together 1/4 cup mayonnaise, 1 teaspoon lemon zest and juice, and 1 teaspoon tarragon. Use 3 to 4 teaspoons of this mixture to spread thinly on one side of each of the 4 toasted bread slices. Add 6 ounces lobster and 1 chopped green onion to the remaining mayonnaise; mix well.
Step 2: Place a lettuce leaf on each of 2 bread slices. Mound half of the lobster salad atop each leaf; sprinkle with crumbled bacon. Top each sandwich with 2 to 3 tomato slices; salt and pepper them well. Cover sandwiches with remaining bread slices, mayo sides down. Halve sandwiches and serve.