LOBSTER BLT

LOBSTER BLT image

Yield 4

Number Of Ingredients 10

2 Whole lobsters (1-1/4 to 1-1/2 lbs. each)
1 lemon
1/4 cup white wine
1/4 cup water
4 Seeded kaiser rolls
1 Lb. lean hickory smoked bacon slices
2 Vine-ripened tomatoes
1/2 Head iceberg lettuce
1/4 Cup good quality mayonnaise
Fresh ground black pepper to taste

Steps:

Place wire rack in bottom of a stock pot. pour in water, white wine, and juice of 1 lemon. Place lobsters on rack, cover pot, and heat to boiling. Allow lobsters to steam for 12-14 minutes. Remove cooked lobsters from pot and set aside to cool. While lobsters are steaming,fry bacon until crisp and drain on paper towels. Heat oven to 350 degrees. Place kaiser rolls on cookie sheet in oven for approximately 5 minutes, until outside of rolls are slightly toasted. Allow rolls to cool. Separate claws and tails from lobsters. Remove shells and refrigerate meat until well chilled. While lobster is chilling, cut tomatoes in 1/4" slices. Separate lettuce leaves,discarding dark outer leaves and inner core. Slice open kaiser rolls. Spread both halves with a layer of mayonnaise and sprinkle with black pepper to taste. Place several lettuce leaves on bottom of each roll. Top with tomato slices, then bacon. Slice chilled lobster tails and claws into 1/2" thick medallions. Divide meat evenly between the four sandwiches . Cover with top half of roll. Press down slightly on sandwich to slice in half, securing halves with toothpicks.