Lobster Blts Recipes

Steps:

• Bring a large pot of water to a boil and add 2 tablespoons of salt and some olive oil. Add the pasta and cook it for 8 to 10 minutes, until al dente. Add the corn to the pasta and cook it for another 2 minutes, until the corn is tender. Drain the pasta and corn together in a colander and pour them into a large mixing bowl. Add the scallions, diced pepper, tomatoes, and lobster, tossing gently to combine. Allow to cool slightly.
• In a small bowl, whisk together the mayonnaise, sour cream, lemon juice, 4 teaspoons salt, and 2 teaspoons pepper until smooth. Pour over the pasta and mix well to bind the ingredients. Stir in the dill. Cover with plastic wrap and chill for up to 6 hours to allow the flavors to develop. Check the seasonings and serve chilled or at room temperature.

Steps:

• 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 1/2-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. Drain on a paper-towel-lined plate.
• In a medium bowl, stir together the 1/3 cup mayonnaise, shallots, celery, capers, vinegar and 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 1/2 tablespoon 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.
• Slice the sandwiches in half, securing each half with a frilly toothpick.

Steps:

• Mash garlic into a paste. Whisk together yolk, lemon juice, and mustard in a bowl. Combine oils and add, a few drops at a time, to yolk mixture, whisking constantly, until all oil is incorporated and mixture is emulsified. Whisk in garlic paste and season with salt and pepper, to taste. If the aioli is too thick, whisk in 1 or 2 drops of water.;
• Warm lobster in melted butter and set aside. Toast white bread. Smear with aioli. Layer bacon, lobster, tomatoes, sprouts and avocado.

Steps:

• Fill a large pot with about 2 inches of water. Add 1 tablespoon salt and bring to a boil. Add the lobsters, cover and cook until the shells are bright red, about 10 minutes. Remove to a colander using tongs, then rinse under cold water to cool slightly.
• Remove the meat from each lobster: Twist off the claws and tail. Remove the flippers at the end of the tail and insert your thumb to force out the meat. Crack the claws with the flat side of a knife or a lobster cracker; remove the meat. Roughly chop the lobster meat, transfer to a bowl and refrigerate about 15 minutes.
• Meanwhile, preheat the oven to 400 degrees F. Lay the bacon on a foil-lined baking sheet and bake until browned and crisp, about 15 minutes; drain on paper towels. Combine the mayonnaise, chopped celery, basil and lemon juice in a large bowl; set aside.
• Melt the butter in a large skillet over medium heat; add the buns and toast about 2 minutes per side. Spread about 1 tablespoon of the herbed mayonnaise in each roll. Stir the lobster meat into the remaining mayonnaise and season with salt and pepper. Fill each roll with a lettuce leaf, 1 slice of bacon, some lobster salad and a few tomato slices. Sprinkle with the celery leaves and chives. Crumble the remaining bacon slice and sprinkle on top.

Steps:

• To cook the lobsters: Fill a large pot with enough water to come about 2 inches up the sides of the pot. Bring to a boil over high heat. Add a pinch of salt. Add the lobsters, shell side down, cover, and let steam for 12 minutes. Drain the lobsters and let cool.
• When the lobster is cool enough to handle, remove the meat from the tails and claws and very coarsely chop. You should have between 1 2/3 and 1 3/4 cups of meat. Set aside in a medium bowl. )Save the bodies and shells for snacking on or for making a lobster broth).
• Cook the bacon in a skillet until crisp on both sides, about 10 minutes. Drain on paper towels and set aside.
• To make the basil aïoli: In a small bowl, whisk together the mayonnaise, basil, and oil. Season to taste with salt and pepper. Cover and refrigerate; the aïoli will keep for several days. (You will have more aïoli than you need here; save for use in chicken sandwiches, chickensalad, roast beef and cheddar cheese sandwiches, and more.)
• Add the celery to the lobster. Fold in 2 tablespoons of the aïoli and the lemon juice to lightly coat the ingredients. Season with salt and pepper. Store in the refrigerator for up to 6 hours if not making the BLTs at once.
• To assemble a BLT: Lightly toast the bread. Spread the toast with a light dollop of the basil aïoli, just under a tablespoon on each piece of bread. Divide the bacon, lettuce leaves, tomato slices, and lobster salad between 2 slices of the toast. Cover with the remaining 2 slices toast. Slice the sandwiches in half on the diagonal.
• favorite variations
• • Substitute cooked crabmeat for the lobster.
• • You can omit the bacon.
• • Serve this as a Lobster BLT Salad: Line a plate with a mixture of good greens, pile on the lobster salad and surround with the tomatoes and the bacon, cut into 1-inch pieces. Drizzle lightly with olive oil and vinegar.