Bacon-Lobster-Tomato Sandwiches

  • Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 4 lobsters, preferably new-shell (each 1 1/4 to 1 1/2 pounds)
  • 2 1/2 pounds assorted tomatoes, such as beefsteak, heirloom, and vine (about 6), cut into 1/4-inch slices
  • 2 avocados, peeled, pitted, and sliced
  • Shallot Mignonette
  • 1 tablespoon fresh lemon juice
  • Bacon Mayonnaise
  • 1 loaf white sandwich bread, sliced
  • 4 hard-cooked eggs, peeled and sliced into rounds
  • 1/2 cup packed fresh basil leaves
  • 2 tablespoons unsalted butter, melted
  • Kosher salt and freshly ground pepper
  • Flaky sea salt, such as Maldon, for serving
  1. Instructions
  2. In a large, deep pot lined with a steamer basket, bring 1 inch of water to a boil. Drop lobsters headfirst into pot; cover, reduce heat to medium, and steam until shells are bright red, 12 to 16 minutes, depending on size and shell thickness. Transfer to a tray; let cool slightly. Remove meat and cut into 1/2-inch slices.
  3. Preheat oven to 400 degrees. Place bread on baking sheets and bake, flipping once, until lightly toasted, 10 to 12 minutes. Arrange tomatoes, lobster meat, eggs, avocados, basil, and toast on a large platter. Drizzle tomatoes with mignonette. Stir together butter and lemon juice; season with kosher salt and pepper and drizzle over lobster. For each sandwich, spread mayonnaise on toast, then top with tomato, lobster, avocado, egg, and basil. Sprinkle with flaky salt. Serve with more mignonette over top, if desired.