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Bacon-Lobster-Tomato Sandwiches

Recipe photo courtesy of Ryan Liebe

Succulent lobster replaces the lettuce in this luxurious take on the classic BLT. Hard-boiled eggs and avocado add heft to the sandwich (and welcome pops of color to the serving platter!).

Source: Martha Stewart Living, July/August 2018
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

New-shell lobsters have a sweeter taste and more tender texture than thicker shelled ones. For instructions on removing the meat from the shells, watch this video.

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  • jeannie7marie
    25 AUG, 2018
    I've made this recipe four times since seeing the cover and reading it at the beach one day. I said That I have to make this tonight, the picture looked amazing!! I don't eat bacon so when I made the Bacon - Mayo recipe I used my immersion blender to make the mayo then added the mustard and some chopped chives. When I made the Shallot Mignonette I replaced the red wine with BluOlive balsamic vinegarette and used only half the shallots replacing the other half with green onions. The only other change to the recipe was that I added some deep purple basil with the green basil. The purple has a little licorice scent to it. Most of the changes were because my garden has these items and I love to try them other than the BluOlive a company that makes which makes a yummy balsamic vinegar. I also used my favorite bread for sandwiches Aunt Millie's Best Grains Honey & Crunchy Oat with more fiber tan white but still soft and not grainy. I won't lose this recipe. It's Wonderful!! Thank you, Martha!
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