Editor's note: The recipe and introductory text below are from Stonewall Kitchen Favorites. To read more about the book, click here.
When people travel to Maine they want to eat lobster, and this sandwich — created by chef Cheryl Lewis — has become the number-one-selling dish at the Stonewall Kitchen Café. You can prepare the basil aïoli, the lobster salad, and the bacon up to 8 hours ahead of time and assemble the sandwiches at the very last minute.
On a hot summer day or night, this sandwich makes an elegant and easy main course, accompanied by tangy coleslaw or potato salad.
The recipe can easily be doubled or tripled for a crowd. This recipe makes two very generous sandwiches; you will easily have enough for three to four more modest sandwiches.
Recipe information
Yield
Makes 2 very generous sandwiches
Ingredients
For the lobster salad and sandwich
For the basil aïoli
Preparation
Step 1
To cook the lobsters: Fill a large pot with enough water to come about 2 inches up the sides of the pot. Bring 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 lobsters and let cool.
Step 2
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).
Step 3
Cook the bacon in a skillet until crisp on both sides, about 10 minutes. Drain on paper towels and set aside.
Step 4
To make the basil aïoli: In a small bowl, whisk together the mayonnaise, basil, and oil. Season to taste with salt and pepper. Cover and refrigerate; the aïoli will keep for several days. (You will have more aïoli than you need here; save for use in chicken sandwiches, chickensalad, roast beef and cheddar cheese sandwiches, and more.)
Step 5
Add the celery to the lobster. Fold in 2 tablespoons of the aïoli and the lemon juice to lightly coat the ingredients. Season with salt and pepper. Store in the refrigerator for up to 6 hours if not making the BLTs at once.
Step 6
To assemble a BLT: Lightly toast the bread. Spread the toast with a light dollop of the basil aïoli, just under a tablespoon on each piece of bread. Divide the bacon, lettuce leaves, tomato slices, and lobster salad between 2 slices of the toast. Cover with the remaining 2 slices toast. Slice the sandwiches in half on the diagonal.
favorite variations
Step 7
• Substitute cooked crabmeat for the lobster.
Step 8
• You can omit the bacon.
Step 9
• Serve this as a Lobster BLT Salad: Line a plate with a mixture of good greens, pile on the lobster salad and surround with the tomatoes and the bacon, cut into 1-inch pieces. Drizzle lightly with olive oil and vinegar.
