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Lobster BLTs on Potato Rolls
30 mins
1 hr
Yield: 4
Steps
- Roughly chop lobster meat into about 1-inch pieces. Whisk together mayonnaise, lemon juice, chives, tarragon, salt, and pepper in a large bowl; fold in lobster meat. Cover and chill at least 30 minutes or up to 4 hours.
- Arrange bacon pieces in a single layer in a large cast-iron skillet. Cook over medium, turning occasionally, until crisp, 12 to 15 minutes. Transfer bacon to a plate lined with paper towels. Pour bacon drippings into a small heatproof bowl; wipe skillet clean. Brush cut sides of potato rolls lightly with bacon drippings (about 1 teaspoon per roll half). Working in batches, place rolls, cut sides down, in skillet; cook over medium until toasted and golden brown, about 2 minutes.
- Top bottom roll halves evenly with lettuce, tomato slices, lobster mixture, and bacon pieces. Cover with top roll halves. Serve immediately.
Originally published at foodandwine.com. Reproduced for personal collection.
