While I am a purest and enjoy my lobster freshly cracked with melted butter, sometimes you have to break away and try something new. I decided my mom’s visit was the perfect opportunity. Granted, we did enjoy a few lobsters the old-fashioned way while we were cracking them for the meat for these!
This recipe was created by the folks at Stonewall Kitchen, which I’m happy to say is not a far drive from me. I love their products and their recipes. No product plug, just a fact that I like their simple approach. Anyways, this recipe can be made well in advance and makes two very generous sandwiches or four regular sandwiches! You can also skip the sandwich part and toss the lobster in the basil aioli and have a nice salad.I had never thought to pair basil with lobster before, but the flavor was a nice change of pace and very fresh.
*Note: The aioli will keep for several days. You will have more than needed for this recipe so use on your favorite sandwich in place of mayonnaise and enjoy!
For the lobster salad:
- 2 1 1/4 lb live lobsters or 1 3/4 cups cooked lobster meat
- 4 slices smoked bacon
- 1 stalk celery, finely diced
- 1 Tbsp fresh lemon juice
- sea salt and freshly ground black pepper
- 4 slices brioche bread, white bread, or a crusty roll
- 4 Romaine or Buttercrunch lettuce leaves
- 4 thick slices vine-ripened tomato
For the Basil Aioli:
- 1 cup mayonnaise
- 1/4 cup thinly sliced basil leaves
- 2 1/2 tsp olive oil
- salt and freshly ground black pepper
If you are using live lobsters, fill a large pot with enough water to come about two inches up the sides of the pot. Bring the water to a boil over high heat. Add a pinch of salt. Add the lobsters, shell side down, cover, and let steam for 12 minutes. Drain the lobster and let cool.
When the lobster is cool enough to handle, remove the meat from the tails and claws and very coarsely chop. You should have between 1 2/3 and 1 3/4 cups of meat. Set aside in a medium bowl. Save the bodies and shells for snacking on or for making a lobster broth.
Cook the bacon in a skillet until crisp on both sides. Drain on paper towels and set aside.
To make the basil aioli:
In a small bowl, whisk together the mayonnaise, basil, and oil. Season with salt and pepper. Cover and refrigerate.
Add celery to the lobster. Fold in 2 tablespoons of the aioli and the lemon juice to lightly coat the ingredients. Season with salt and pepper. Store in the refrigerator for p to 6 hours if not making the BLT’s at once.
To assemble the BLT:
Lightly toast the bread. Spread the toast with a dollop of the basil aioli, just under a tablespoon on each piece of bread. Divide the lettuce, bacon, and tomato slices, and lobster salad between the two slices of toast. Cover with the remaining two slices of toast and serve.
Source: Stonewall Kitchen Favorites