Lobster BLT's

I rarely sit to watch TV, but I often have the TV on while I’m doing other things, such as sewing or in the kitchen.  It was 100 degrees the other day, much too hot to continue with the things I was doing outside. So I made a glass of iced tea, grabbed my cross stitch, and watched some recorded Food Network Shows. Valerie Bertinelli was making these lobster BLT sandwiches and I was instantly mesmerized.  My Hubbers and I love BLT’s, especially in the summer.  Never, in my wildest dreams did it occur to me to add lobster to them. The ingredients went on my grocery list.

Now in Central California, fresh produce is plentiful and reasonably priced.  Lobsters? Not so much.  I had to resort to getting 2 frozen lobster tails.  They cost more per pound than filet mignon. But, I was obsessed with making them so in my basket they went!

The sandwiches were amazing!  A little lobster salad topped by the traditional BLT toppings of bacon, lettuce and tomato. Though the recipe didn’t call for it, I added some avocado slices.  I usually include avocado in my BLT’s so it seemed natural to do that with this sandwich.

The lobster salad has capers in it.  I love capers and the little touch of saltiness they provide. The vinegar and lemon juice adds a little extra zing.

I knew the sandwiches would be filling and rich so I served them with just some fresh melon slices. It was our evening meal and my Hubbers loved the meal!  

Lobster BLT’s

Three 7-ounce lobster tails, fresh or frozen, thawed if using frozen

8 slices bacon
1/3 cup mayonnaise, plus more for spreading
1 small shallot, finely chopped
3 tablespoons finely sliced celery
1 tablespoon capers, chopped
1 tablespoon red wine vinegar
1 teaspoon finely grated lemon zest, plus 1 tablespoon lemon juice
Salt and freshly ground black pepper
8 slices white bread, toasted (I used sourdough)
4 leaves green leaf lettuce, torn in half
2 medium tomatoes, sliced

Bring a medium pot of water to a boil. Add the lobster tails and boil until the shells are bright red and the lobster is just cooked through, about 7 minutes.  Drain and submerge in a bowl of ice water to cool.  

Using kitchen shears, remove the shells by the underside down the middle and then cutting the top.  Pull out the meat, rinsing or wiping off any residual shell fragments, and dice into ½-inch pieces.

Put the bacon in a cold, large skillet and cook over medium heat, turning occasionally, until crisp and browned, 10 to 12 minutes (I did in the microwave). Drain on a paper-towel lined plate.

In a medium bowl, stir together the 1/3 cup mayonnaise, shallots, celery, capers, vinegar, lemon zest and juice.  Fold in the diced lobster.  Add salt and pepper to taste.

Lay out the bread slices on a work surface and spread each with mayonnaise.  Top half of the slices with 2/3 cup lobster salad, 2 slices bacon, and 2 tomato slices.  Season the tomatoes with salt and pepper.  Top with a piece of lettuce and cover with the remaining bread slices.