Summer Lobster Salad BLT Sandwiches
Summer Lobster Salad BLT Sandwiches is my idea of the perfect August lunch. In fact, if I don’t have lobster, in one form or another, at least once a week, it just doesn’t feel like summer to me.
The Equipment You’ll Need
- A Very Large Pot- You’ll need this to steam your lobsters.
- Lobster or nut crackers- You’ll need these to crack the lobster shells.
The Ingredients You’ll Need for Summer Lobster Salad BLT Sandwiches
- Lobsters- You’ll need 4 lobsters, that are each 1 to 1 and a quarter pounds each.
- Mayonnaise- I like Hellman’s.
- The Bread- You need a fairly sturdy white bread. I tried making it on toasted brioche, and it was just too soggy. Today I used Pepperidge Farms Sandwich Bread and it held up very well to all the ingredients.
- The Tomato- Please use the reddest, juiciest tomato you can find.
How I Made this Sandwich
- First, I steamed the lobsters as soon as I returned home from the market.
- I saved the shells to make lobster stock.
- I assembled the salad and let it chill for two hours.
- Then, I fried the bacon.
- Finally, I put together the sandwiches and served them right away.
This is such a great sandwich to make for a summer lunch. While I love lobster rolls, I think they get a little boring. These Summer Lobster BLT Sandwiches really take the lobster roll to the next level. Since April, when we started our social distancing, we’ve been celebrating Lobster Tuesday, where we have lobster every Tuesday for lunch. It’s really brightened up what would otherwise be a sort of sad time. Lobster Tuesday is something we look forward to all week.
Lobster is somewhat tricky to cook with, in that, it has a delicate flavor that can easily be overwhelmed. But, I think this sandwich has just enough herbs and vegetables to complement the lobster without overpowering it. So, for a taste of one of the East coast’s favorite summer foods, try this Lobster BLT!
Summer Lobster Salad BLT Sandwiches
Equipment
- large lobster pot
Ingredients
- 4 one pound lobsters
- 1 cup minced celery with leaves
- 4 tsp. lemon juice
- 1 tbsp. minced tarragon
- ½ tsp. black pepper
- 2 cloves minced garlic
- ½ cup minced red onion
- 1 cup mayonnaise
- 8 slices bacon
- 1 large tomato, sliced
- 4 leaves green leaf lettuce
- 8 slices white sandwich bread
Instructions
- In a very large pot, bring two inches of water to a boil.
- Add the lobsters, and hold down the lid to kill them quickly. Steam them for 12 minutes.
- Remove the lobster meat from the shells and chop it into half inch pieces.
- In a large bowl, gently mix the lobster with ¾ a cup of the mayonnaise, the celery, lemon juice, garlic, onion , pepper, and tarragon. Chill for a couple of hours.
- In a cold frying pan, cook the bacon over medium heat.
- Toast the bread and spread it with the remaining mayonnaise. Top the bottom slices with lettuce, bacon, tomato, and lobster salad, and serve right away.
