Best Bacon Lobster Tomato Sandwiches Recipes

Lobster BLTs image

Provided by Ina Garten

Time 40m

Yield 4 sandwiches

Number Of Ingredients 11

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)

Steps:

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.

Lobster BLTs image

Provided by Food Network

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 12

Three 7-ounce lobster tails, fresh or frozen, thawed if frozen
8 slices bacon
1/3 cup mayonnaise, plus 1/4 cup for spreading
1 small or 1/2 large shallot, finely chopped
3 tablespoons finely sliced celery
1 tablespoon capers, chopped
1 tablespoon red wine vinegar
1 teaspoon finely grated lemon zest, plus 1 tablespoon lemon juice
Kosher salt and freshly ground black pepper
8 slices white bread, toasted
4 leaves green leaf lettuce, torn in half
2 medium tomatoes, sliced (8 slices)

Steps:

Bring a medium pot of water to a boil. Add the lobster tails and boil until the shells are bright red and the lobster is just cooked through, about 7 minutes. Drain and submerge in a bowl of ice water to cool.
Using kitchen shears, remove the shells by the underside down the middle and then cutting the top. Pull out the meat, rinsing or wiping off any residual shell fragments, and dice into 1/2-inch pieces.
Put the bacon in a cold, large skillet and cook over medium heat, turning occasionally, until crisp and browned, 10 to 12 minutes. Drain on a paper-towel-lined plate.
In a medium bowl, stir together the 1/3 cup mayonnaise, shallots, celery, capers, vinegar and lemon zest and juice. Fold in the diced lobster. Add salt and pepper to taste.
Lay out the bread slices on a work surface and spread each with 1/2 tablespoon mayonnaise. Top half of the slices with 2/3 cup lobster salad, 2 slices bacon and 2 tomato slices. Season the tomatoes with salt and pepper. Top with a piece of lettuce and cover with the remaining bread slices.
Slice the sandwiches in half, securing each half with a frilly toothpick.