Lobster BLTs

from https://www.foodnetwork.com/recipes/ina-garten/lobster-blts-11982580

Servings

4sandwiches

Servings

4sandwiches

Ingredients

4slices Smoked Baconthick-cut applewood, such as Nodine’s
1/2cup Mayonnaisegood, such as Hellmann’s
1/4cup Ketchupsuch as Heinz
1tablespoon Sweet Relish
Kosher Salt
Black Pepperfreshly ground
2 Avocadosripe Hass, pitted and peeled
Juice of 1 Lemon
8slices White Breadgood bakery, lightly toasted (see Cook’s Note), 1/2-inch-thick
4large Lettuce LeavesBibb Boston or butter
4slices Tomatoripe red, 1/4-inch-thick, 1 large tomato
1/2pound Lobster Meatcooked, sliced (see Cook’s Note)

Instructions

Preheat the oven to 400 degrees F. Place a baking rack on a sheet pan and lay the bacon on the rack in a single layer. Roast the bacon for 15 to 20 minutes, until browned. Transfer to a plate lined with paper towels and set aside.
Meanwhile, for the dressing, whisk together the mayonnaise, ketchup, relish, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl and set aside. Slice the avocados crosswise 1/4 inch thick, place the slices in a bowl with the lemon juice, toss gently, and set aside.
To assemble, place 4 slices of toast on a board and slather them generously with the dressing. On each sandwich, place first a lettuce leaf, then a layer of avocado, then a slice of tomato. Sprinkle generously with salt and pepper. Cut a slice of bacon in half and place both halves on the tomato. Top with a quarter of the lobster. Generously spread more sauce on the remaining 4 slices of toast and place them, sauce side down, on the sandwiches. Serve immediately.

Recipe Notes

To toast the bread in the oven, arrange the slices on a sheet pan and place in a preheated 400 degree F oven for 10 minutes, until lightly toasted.

If you buy cooked lobsters, two (1 1/4-pound) lobsters will yield 1/2 pound of lobster meat.