Lobster BLTs

🥘 Ingredients

• Caesar dressing
  2 oz
• baby lettuce
  1 unit
• bacon
  8 oz
• black pepper
  1 tsp
• brioche buns
  2 unit
• butter
  4 tbsp
• dijon mustard
  2 tsp
• garlic
  1 clove
• lemon
  1 unit
• lobster tail
  8 oz
• mayonnaise
  4 tbsp
• salt
  1 tsp
• shallot
  1 unit
• smoked paprika
  1 tsp
• sugar
  2 tsp
• tomato
  1 unit

🍳 Cookware

• zester
• kitchen shears
• large pan
• paper towel
• large bowl
• slotted spoon
• large bowl

1. 

   1

   Wash and dry all produce. Using a zester , zest and quarter lemon . Peel and mince garlic . Trim and discard root end from baby lettuce ; reserve ¼ of the leaves (you'll use them in step 7). Chop remaining leaves into bite-size pieces until you have 2½ loose cups (5 cups for 4 servings). Save any remaining lettuce for another use. Slice half the tomato into rounds; dice remaining tomato. Halve, peel, and thinly slice half the shallot (whole shallot for 4). Halve brioche buns .

   lemon: 1 unit, garlic: 1 clove, baby lettuce: 1 unit, tomato: 1 unit, shallot: 1 unit, brioche buns: 2 unit
2. 

   2

   Using kitchen shears , cut through thin shell along underside of each lobster tail *, leaving meat intact and stopping at fanned end. Press down gently on each side of shell to crack; remove meat and discard shell. Cut lobster tail in half lengthwise. Remove any large vein. Roughly chop lobster meat into ½-inch pieces. Set aside and wash the cutting board.

   lobster tail: 8 oz
3. 

   3

   Heat a large pan over medium-high heat. Add bacon * and cook, turning occasionally, until crisp, ⏱️ 6-10 minutes . Transfer bacon to a paper towel -lined plate. Carefully discard all but 1 TBSP bacon fat from pan; set pan aside. Once cool enough to handle, roughly chop ¼ of the bacon. Set aside remaining bacon (you'll use it in step 7).

   bacon: 8 oz
4. 

   4

   In a large bowl , combine mayonnaise and half the dijon mustard (all for 4 servings). Add lemon zest to taste, garlic to taste, and smoked paprika to taste. Start with a pinch of each, then taste and add more if desired. Season with salt , black pepper , and ¼ tsp sugar (½ tsp for 4 servings).

   mayonnaise: 4 tbsp, dijon mustard: 2 tsp, smoked paprika: 1 tsp, salt: 1 tsp, black pepper: 1 tsp, sugar: 2 tsp
5. 

   5

   Return the pan with reserved bacon fat to medium-low heat. Add the lobster and cook until slightly opaque, ⏱️ 3-4 minutes . Stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Continue to cook ⏱️ 1 minutes , spooning melted butter over the lobster. Remove from heat and add a squeeze of lemon juice to taste. Season with salt and pepper. Let cool ⏱️ 1 minutes . Using a slotted spoon , transfer lobster to the bowl with sauce and toss to coat. Wipe the pan clean.

   butter: 4 tbsp
6. 

   6

   In a second large bowl , combine the chopped lettuce, tomato, croutons, chopped bacon, and sliced shallot. Season with salt and pepper. Toss with Caesar dressing to taste. Melt 1 TBSP butter in the pan over medium-high heat. Toast the buns cut side down until golden, ⏱️ 1-2 minutes . Remove buns, season cut sides with salt and pepper.

   Caesar dressing: 2 oz
7. 

   7

   Tear the reserved lettuce leaves crosswise; add as many as desired to bottom buns. Fill buns with reserved bacon, sliced tomato, and the lobster, including any sauce. Serve with Caesar salad and lemon wedges on the side.