Lobster Roll Salad Sandwich

By ctaubenheim

This is a spin on the traditional lobster roll by the Chicago Fish Guy. It is more like a lobster BLT because of the addition of the pancetta to the sandwich.

Ingredients

• 2 8oz fresh or frozen lobster tails
• 1/3 cup finely chopped celery
• 1/3 cup mayonnaise
• 1 Tbsp lemon juice
• 1 3oz thinly sliced pancetta or bacon, chopped
• 4 6inch pieces baguette french bread, halfed lengthwise or 4 hoagie or brat
• buns, split
• 4 large butterhead or red butterhead lettuce leaves

Preparation

Step 1

Thaw lobster tails, if frozen. In a large saucepan, cook tails, uncovered, in enough boiling salt water to cover for 7-10 minutes or tills hell turn bright red and meat is just ender; drain. To stop the cooking process, hold under cold running tap water. When cool enough to hold, remove and discard shell. Coarsely chop the lobster meat (should have about 2 cups). In a medium bowl, combine lobster, celery, mayo and lemon juice. Cover & chill for 1 hour. Just before serving, in a med skillet, cook pancetta till browned. Drain on paper towels. To serve, line the botton of each baguette with a lettuce leaf; spoon lobster mixture on top of lettuce. Place pancetta on lobster mixture. Top each with other half of baguette. Serve immediately.