Recipes Lobster BLTs 2.0 (75) Add your rating & review 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. More Lobster Recipes By Shea Gallante Shea Gallante Why Because his unstoppable spirit of experimentation—and his kitchen full of cutting-edge equipment—leads him to create wonderful avant-garde dishes, like a creamy chilled mozzarella soup with basil and apricots. Born Poughkeepsie, NY; 1973. Education The Culinary Institute of America, Hyde Park, NY. Experience Coco Pazzo Teatro, Felidia and Bouley, all in New York City. First big risk Opening a pizza parlor when he was only 19. "I’d been working at a pizzeria, and decided I wanted to be the boss." Most exotic item on his menu Wild yellowtail crudo. "Almost all yellowtail is farm-raised, even the fish that comes in from Japan. The wild yellowtail I get has flavor that’s off the charts. You can’t imagine how good it tastes." Most memorable experience Going to Paris to cook dinner at the George V with David Bouley. "I looked outside in the courtyard and there was Bill Clinton. With David, you’re always on the move; I was there for three days and slept six hours total." Favorite cheap meal Pork and swiss chard dumplings from Tasty Dumpling in Manhattan’s Chinatown. Advice to future cooks Don’t get wrapped up in the industry hype. "Don’t just study a trendy cuisine; when it crashes, you’re sunk." Won Best New Chef at: Cru; New York City Food & Wine's Editorial Guidelines Updated on August 20, 2018 Print Rate It Share Share Tweet Pin Email This delectable sandwich is filled with crunchy bacon, sweet chunks of lobster (replacing the usual lettuce) and herb-spiked mayonnaise. Photo: © Marcus Nilsson Total Time: 45 mins Yield: 4 Ingredients 1/2 cup mayonnaise 2 tablespoons fresh lime juice 1 small shallot, minced 1 small garlic clove, mashed 2 tablespoons snipped chives 1 tablespoon finely chopped tarragon 1 teaspoon sweet paprika 1/2 teaspoon celery seeds 2 tablespoons extra-virgin olive oil Salt and freshly ground pepper 2 cups coarsely chopped cooked lobster meat (about 1 pound), from two 1 1/4-pound lobsters 6 ounces sliced bacon 2 tablespoons unsalted butter, softened 4 brioche rolls, split 1 tomato, thickly sliced Directions 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. In a skillet, cook the bacon over moderately high heat until crisp, about 7 minutes. Transfer to paper towels to drain. 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. Suggested Pairing The Wine Luxurious ingredients like lobster (and rich ones like mayonnaise) pair best either with a moderately tannic red, like a Pinot Noir from Oregon, or a racy white, such as a Riesling from Alsace. Rate it Print