- 1
Ingredients
- Ingredients
- 6 slices bacon, cooked until crisp and rough chopped
- 1/4 cup plus 2 tablespoons mayonnaise
- 2 tablespoons fresh lemon juice
- 1/4 cup celery, diced
- 1 pound cooked lobster meat, about 4 live 1 to 1-1/2 lb lobsters, Salt and pepper to taste
- 1/8 teaspoon cayenne pepper, or to taste
- 4 top-split rolls or hot dog buns
- 2 tablespoons unsalted butter, melted
- Butter Lettuce (Boston Bibb), cleaned and ribs removed
- Minced chives, optional
Preparation
Step 1
Cooking Instructions
Prepare a large ice-water bath. In a extra large stockpot, bring salted water to a rolling boil over medium-high heat. Using a pair of tongs, carefully add lobsters to boiling water. Cook lobsters 10 to 12 minutes or until they shells turn bright red. Using tongs, remove the lobsters from the boiling water and plunge them into the ice-water bath. Let chill in ice bath for 2 minutes. Drain, and set aside until cool enough to handle.
Once the lobsters are cool enough to handle, twist-off the tails and claws and remove the meat. Remove and discard the vein that runs the length of each tail. Cut the lobster meat into large chunks, 1/2- to 3/4-inch pieces. Place the chopped meat in a colander and set over a bowl. Chill in the refrigerator for 1 to 1-1/2 hours, or until chilled through.
In a mixing bowl, combine bacon, mayonnaise, lemon juice and celery. Stir to combine. Add chilled lobster meat and carefully fold the meat into the mixture; avoid breaking the meat into smaller pieces. Season the lobster mixture with salt, pepper and cayenne pepper to taste and stir gently to combine. Refrigerate until ready to assemble sandwiches and serve.
Heat a skillet over medium heat. Brush the outside of the rolls with melted butter and place in skillet to toast 1 to 2 minutes or until golden brown. Remove from skillet and transfer to plate. Place a leaf or tow of lettuce into the roll. Top the lettuce leaf with 1/4 of the lobster mixture. Garnish with minced chives, if desired. Serve immediately. Makes 4 sandwiches.