Award Winning Lobster BLT Sandwich
Make this (1st place blue ribbon) Award-Winning Lobster BLT Sandwich, it has succulent lobster, applewood smoked bacon and a quick, easy dill-caper aioli!
- ½ cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped capers immature flower buds Caper plant usually pickled
- 1 garlic clove minced
- 2 tablespoons extra-virgin olive oil
- pinch of salt and freshly ground pepper
- 2 tablespoon soft butter
- 4 slices sourdough bread
- 4 tablespoons dill-caper aioli spread
- 4 pieces looseleaf lettuce
- 4 slices heirloom tomato
- 6 pieces cooked applewood smoked bacon
- 1 cup cooked lobster meat (boiled or grilled) approximetly 2 small 5.5 ounce lobster tails
cook the crispy bacon: (pick one method)
STOVE TOP METHOD: Heat a cast iron skillet, place bacon in the skillet and cook until done, approximately 10 minutes. OR....
OVEN METHOD: Preheat oven to 400 degrees. Lay the bacon on a rack over a sheet pan and bake for 15-20 minutes until the bacon is really crispy. Place on paper towels, set aside.
make the dill-aioli spread:
Meanwhile, in a small bowl, whisk the mayonnaise with the lemon juice, capers, chopped dill, and crushed garlic. Whisk in the extra virgin olive oil in a steady stream and season with salt and pepper. Whisk until well combined, keep chilled till ready to use.
prepare the cooked lobster:
BOIL METHOD: Put a medium pot of water on the stove, once boiling, add small lobster tails and boil for 10 minutes. Larger lobster tails will need more time to cook. Some white foam will come out in the water, this is part of the cooking process. Cool the lobsters before handling. GRILL METHOD: cut the lobster tails in half lengthwise, and grill on either an outdoor grill, or inside on a grill pan until meat is white and tails curve slightly, once the tails are cool enough to handle, remove the grilled lobster meat from shells.
Next, hold the cooled cooked lobster tail in a clean kitchen towel, and using kitchen scissors (or lobster shears) cut down the middle of both sides of the shell, crack open, and pull out the lobster meat. Place your thumb under the lobster meat down by tail, and push the meat out of the shell. Be careful of the sharp parts of the lobster shell. Discard any grey "sand vein" from the cooked lobster that runs down the tail.
Chop the cooked lobster into bite-size pieces, this makes the sandwich easier to eat!
assemble the lobster BLT:
Heat a heavy cast iron pan. Butter sourdough bread with soft butter, put in pan butter side down. Grill the bread until it is golden brown and crispy, flip one time just to warm the other side of the bread for one minute, remove from pan. Turn off heat.
Spread dill-caper aioli on each slice of bread (leave the brown buttered side as the outside of the sandwich), add looseleaf lettuce, 2-3 pieces of heirloom tomato slices, crispy applewood smoked bacon, and add cooked lobster pieces (cut into bite-size pieces). Place other slice of bread on top. Slice and serve!
You will need 1 small lobster tail per BLT Sandwich.
Lobsters come large and small, locally in Southern California I find small lobster tails at our local market that weigh 5.2 -5.7 ounces with the shell on. Once you remove the lobster meat, you will need about ½ cup of small lobster pieces per sandwich.
Calories: 644kcal | Carbohydrates: 38g | Protein: 14g | Fat: 48g | Saturated Fat: 12g | Cholesterol: 68mg | Sodium: 898mg | Potassium: 242mg | Fiber: 1g | Sugar: 2g | Vitamin A: 490IU | Vitamin C: 5.4mg | Calcium: 44mg | Iron: 2.6mg