Lobster BLTs

• Recipe by Shea Gallante

The Food Shea Gallante’s delectable sandwich is filled with crunchy bacon, sweet chunks of lobster (replacing the usual lettuce) and herb-spiked mayonnaise. “When you add lobster to a sandwich, there’s no way it won’t be great,” he says.

The Wine Luxurious ingredients like lobster (and rich ones like mayonnaise) pair best either with a moderately tannic red like the 2006 Willamette Valley Vineyards Pinot Noir from Oregon or a racy white like the 2006 Pierre Sparr Riesling Réserve from Alsace.

Ingredients

1. 1/2 cup mayonnaise
2. 2 tablespoons fresh lime juice
3. 1 small shallot, minced
4. 1 small garlic clove, mashed
5. 2 tablespoons snipped chives
6. 1 tablespoon finely chopped tarragon
7. 1 teaspoon sweet paprika
8. 1/2 teaspoon celery seeds
9. 2 tablespoons extra-virgin olive oil
10. Salt and freshly ground pepper
11. 2 cups coarsely chopped cooked lobster meat (about 1 pound), from two 1 1/4-pound lobsters
12. 6 ounces sliced bacon
13. 2 tablespoons unsalted butter, softened
14. 4 brioche rolls, split
15. 1 tomato, thickly sliced

Directions

1. In a medium bowl, whisk the mayonnaise with the lime juice, shallot, garlic, chives, tarragon, paprika, celery seeds and olive oil. Season with salt and pepper and fold in the chopped cooked lobster meat. Refrigerate until chilled.
2. In a skillet, cook the bacon over moderately high heat until crisp, about 7 minutes. Transfer to paper towels to drain.
3. Preheat a grill pan. Spread the butter on the cut sides of the rolls. Grill the rolls cut sides down over moderate heat until toasted, about 3 minutes. Transfer the rolls to plates. Mound the lobster salad on the grilled rolls. Top with the crisp bacon and tomato slices and serve.

Make Ahead

The recipe can be prepared through Step 1 and refrigerated, covered, for up to 8 hours.