- 4
Ingredients
- 2 8-oz. fresh or frozen lobster tails
- 1/3 C. finely chopped celery
- 1/3 C. mayonnaise
- 1 T. lemon juice
- 2 to 3 oz. thinly sliced pancetta or
- bacon, chopped
- 4 6-inch pieces baguette-style French
- bread, halved lengthwise, or
- 4 hoagie or brat buns, split
- 4 large butterhead or red butterhead
- lettuce leaves
Preparation
Step 1
1. Thaw lobster tails, if frozen. In a large saucepan, cook tails, uncovered, in enough boiling salted water to cover for 7 to 10 minutes or till shells turn bright red and meat is just tender; drain. To stop the cooking process, hold under cold running tap water. When cool enough to handle, remove and discard shells. Coarsely chop the lobster meat (you should have about 2 cups).
2. In a medium bowl, combine lobster meat, celery, mayonnaise and lemon juice. Cover and chill for 1 hour.
3. Just before serving, in a medium skillet, cook pancetta till browned. Drain on paper towels. To serve, line the bottom of each baguette with a butterhead lettuce leaf; spoon lobster mixture on top of lettuce leaf. Place pancetta on lobster mixture. Top each with other half of baguette. Serve immediately.