Lobster BLTA
This is one of those dishes that you wish you could eat more often. A BLTA is great on its own, but the addition of lobster salad elevates it to special occasion status. My fish monger will steam the lobster for me to make this dish even easier to prepare. I know you can find the lobster meat already culled from the shells in high end markets too. I love a brioche bun with this dish. It’s buttery, soft and delicious, but you can use anything you love. Even a good quality ciabatta would be great.
Tips:
The lobster can be substituted with crab or even shrimp.
If you’d like to keep this gluten-free, make it a salad.
I don’t like a lot of mayo on my sandwiches, but feel free to add more if you love it.
The lobster salad can be made a day in advance. Just keep it covered in the refrigerator.
If you are cooking the lobster yourself, you can steam the lobster in a large pot for about 10 minutes. The lobster is done when it is bright red. You can boil the lobster too. Bring the lobster to room temperature before making the salad.
Lobster BLTA
Serves 2
PREP 20 minutes
COOK 10 minutes (for the bacon)
INGREDIENTS
1 lb. cooked lobster meat
1 rib celery, diced
1/3 cup mayonnaise
1 tablespoon dill, chopped
Kosher salt and pepper
2 brioche buns, toasted if you like
4 slices bacon, cooked
1 ripe tomato, sliced thick
1 avocado
Lettuce
INSTRUCTIONS
Prepare the lobster salad: Chop the lobster meat into bite-size pieces. You can use the claws or tail. It doesn’t matter. In a medium bowl combine the lobster, celery, mayo, and dill. Mix well and season with salt and pepper. Cover the lobster salad and store in the refrigerator for 15 minutes to overnight. You want the ingredients to blend.
Get the toppings ready: Get the toppings ready. Cook the bacon and cut each slice in half to fit on the sandwich. I like two slices of bacon and two slices of tomato per sandwich.
Cut the avocado in half, removing the pit. Scoop the avocado into a small bowl and use a fork to mash it. Season it with salt and pepper.
Assemble the sandwich: On the bottom of the bun add half of the mashed avocado on each sandwich. Place a single leaf of lettuce on top of the avocado, followed by one or two slices of tomato, making sure to cover the entire surface of the bread. Season the tomato with some salt. Next place your bacon. I like to place two slices going east to west and two slices going north to south on the bun. Finally add the lobster salad. Divide the salad into two portions and evenly divide it between the two buns. Place the top of the brioche bun on top and enjoy!