Lobster Blts Recipes

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LOBSTER BLTS



Lobster BLTs image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 12

Three 7-ounce lobster tails, fresh or frozen, thawed if frozen
8 slices bacon
1/3 cup mayonnaise, plus 1/4 cup for spreading
1 small or 1/2 large shallot, finely chopped
3 tablespoons finely sliced celery
1 tablespoon capers, chopped
1 tablespoon red wine vinegar
1 teaspoon finely grated lemon zest, plus 1 tablespoon lemon juice
Kosher salt and freshly ground black pepper
8 slices white bread, toasted
4 leaves green leaf lettuce, torn in half
2 medium tomatoes, sliced (8 slices)

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.

LOBSTER BLT



Lobster Blt image

Provided by Jonathan King

Categories     Sandwich     Tomato     Mayonnaise     Basil     Bacon     Lobster     Summer     Lettuce

Yield Makes 2 very generous sandwiches

Number Of Ingredients 16

For the lobster salad and sandwich
two 1 1/4-pound live lobsters, or 1 3/4 cups cooked
lobster meat.
Salt
4 ounces great-quality thick-sliced smoked bacon (3 to 4 slices)
1 stalk celery, finely diced
1 tablespoon fresh lemon juice
Sea salt and freshly ground black pepper
4 slices brioche bread, white bread, a crusty roll, or your favorite bread
4 Romaine or Buttercrunch lettuce leaves
2 to 4 thick slices vine-ripened tomato
For the basil aïoli
1 cup mayonnaise
1/4 cup thinly sliced basil leaves
2 1/2 teaspoons olive oil
Salt and freshly ground black pepper to taste

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.

LOBSTER BLT



Lobster BLT image

Make and share this Lobster BLT recipe from Food.com.

Provided by GingerlyJ

Categories     Lunch/Snacks

Time 25m

Yield 2 sandwiches, 2 serving(s)

Number Of Ingredients 13

1 3/4 cups cooked lobster meat
4 ounces sliced smoked bacon
1 stalk celery, finely diced
1 tablespoon fresh lemon juice
1 tablespoon sea salt
1 tablespoon fresh ground black pepper
4 slices brioche bread
4 buttercrunch lettuce leaves
2 -4 thick slices vine-ripened tomatoes
1 cup mayonnaise
1/4 cup thinly sliced basil leaves
2 1/2 teaspoons olive oil
salt & freshly ground black pepper

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.

Nutrition Facts : Calories 1342.9, Fat 72.5, SaturatedFat 15.3, Cholesterol 278.2, Sodium 6943.6, Carbohydrate 110.9, Fiber 6.6, Sugar 15, Protein 63.8

CALIFORNIA BLT'S BLAT - BAREFOOT CONTESSA INA GARTEN



California BLT's Blat - Barefoot Contessa Ina Garten image

This is how my mom made BLT's while we were growing up. You could substitute sprouts for the lettuce.

Provided by cookiedog

Categories     Lunch/Snacks

Time 35m

Yield 2 serving(s)

Number Of Ingredients 8

6 slices smoked bacon
4 slices good white bread, cut 1/2-inch thick
4 tablespoons good mayonnaise (recommended ( Hellman's or Bestfoods)
4 -8 tender green lettuce leaves, washed and spun very dry
1 ripe Hass avocado
1/2 lemon, juice of
1 large ripe tomatoes, sliced 1/2-inch thick
kosher salt & freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Place a baking wire rack on a sheet pan and arrange the bacon on the rack in a single layer. Bake for 15 to 25 minutes, until the bacon is browned and crisp. Drain on paper towels and set aside.
  • Place the bread slices on a sheet pan and toast them for 5 minutes. Turn the slices and toast for 1 more minute, until all the bread is evenly browned. Place 2 slices on a cutting board. Spread each slice with about 1 tablespoon of mayonnaise. Cover the slices with a layer of lettuce. Peel the avocado and slice it 1/2-inch thick. Toss the avocado slices gently with the lemon juice, and arrange on top of the lettuce leaves. Place 3 slices of bacon on top of each sandwich and then add a layer of tomato slices on top of the bacon. Sprinkle liberally with salt and pepper.
  • Spread each of the remaining 2 slices of toasted bread with 1 tablespoon of mayonnaise and place, mayonnaise side down, on the sandwiches. Cut in half and serve.

Nutrition Facts : Calories 548.5, Fat 35.1, SaturatedFat 7, Cholesterol 34, Sodium 1129, Carbohydrate 46.1, Fiber 8.8, Sugar 7.3, Protein 16.2

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