BACON-LOBSTER-TOMATO SANDWICHES

Bacon-Lobster-Tomato Sandwiches image

Provided by Martha Stewart

Time 1h30m

Number Of Ingredients 12

4 lobsters, preferably new-shell (each 1 1/4 to 1 1/2 pounds)
1 loaf white sandwich bread, sliced
2 1/2 pounds assorted tomatoes, such as beefsteak, heirloom, and vine (about 6), cut into 1/4-inch slices
4 hard-cooked eggs, peeled and sliced into rounds
2 avocados, peeled, pitted, and sliced
1/2 cup packed fresh basil leaves
Shallot Mignonette
2 tablespoons unsalted butter, melted
1 tablespoon fresh lemon juice
Kosher salt and freshly ground pepper
Bacon Mayonnaise
Flaky sea salt, such as Maldon, for serving

Steps:

In a large, deep pot lined with a steamer basket, bring 1 inch of water to a boil. Drop lobsters headfirst into pot; cover, reduce heat to medium, and steam until shells are bright red, 12 to 16 minutes, depending on size and shell thickness. Transfer to a tray; let cool slightly. Remove meat and cut into 1/2-inch slices.
Preheat oven to 400 degrees. Place bread on baking sheets and bake, flipping once, until lightly toasted, 10 to 12 minutes. Arrange tomatoes, lobster meat, eggs, avocados, basil, and toast on a large platter. Drizzle tomatoes with mignonette. Stir together butter and lemon juice; season with kosher salt and pepper and drizzle over lobster. For each sandwich, spread mayonnaise on toast, then top with tomato, lobster, avocado, egg, and basil. Sprinkle with flaky salt. Serve with more mignonette over top, if desired.