The BLT – Bacon-Lobster-Tomato Sandwich

Shortly after returning to Canada (from Greece) I had to go and re-stock my fridge (and pantry) after being absent for almost 7 weeks. A shopping we went and I found myself on Lawrence Avenue East and near Diana’s Seafood. Diana’s Seafood has been selling the freshest seafood in the east end of Toronto and certainly some of the freshest in the city.

Diana’s now has an eatery situated right in front of the fish shop and this is where I found myself on this Saturday afternoon after finishing shopping. Diana’s Oyster Bar & Grill is now open and this is where I got my inspiration for my BLT – Bacon-Lobster-Tomato sandwich. One of our orders was the fried calamari and sadly, it was the weakest items that we ordered. Perhaps a bad day or due to eatery being new?

Next up was an order of Crab cakes. These were good but I have had better. No worries, the most delicious dishes we ordered are coming up.

Here’s a “must order” at Diana’s…the steamed mussels with white wine and fennel. Diana’s used Gallo mussels from BC that are the plumpest, tastiest, biggest mussels I’ve ever encountered. The broth was the best I’ve ever tasted with mussels and I’m feverishly playing in the kitchen to try and recreate it. Gallo mussels are sold at Diana’s Seafood from Thursdays until they sell out.

The last dish to be ordered from Diana’s was there Lobster Club sandwich and the inspiration for today’s recipe. I did not try the Lobster Club but my two other friends at the table loved it and just from looking at the sandwich, seeing them eat it was enough to make me want to make my own.

I call my sandwich a BLT – Bacon-Lobster-Tomato as there’s no 3 layers of bread in my rendition and I also got inspiration from the very famous retro Louis Dressing.

BLT – Bacon-Lobster-Tomato Sandwich

(makes 4 sandwiches)

2 cooked lobsters (boiled or steamed), weighing 1 1/2lbs.

4 buns ( I chose my mom’s sesame buns)

1/4 cup of mayonnaise

squeeze of lemon juice

3 scallions, thinly sliced (or 1/2 cup chives)

2 Tbsp. chopped fresh tarragon

1 tsp. of ketchup

1 Tbsp. Worcestershire

squirt of Sriracha sauce

salt and pepper to taste

garnishes

crispy bacon (about 3 strips per sandwich)

slices of tomato

lettuce

1. You can now buy pre-cooked lobster or ask your fish monger to boil or steam it. You may also cook it at hoe by either placing a large pot of water on your stove-top to boil or steam your lobster with the help of a bamboo steamer (and large pot underneath). If boiling, lightly season your water with salt and boil for 11 minutes (about 15 minutes for steaming). Place your lobster in an ice-cold water bath and allow to cool completely. Crack the shells and remove the lobster meat and remember to reserve some of the lobster legs!
2. Add the lobster meat in a bowl along with the scallions, mayo, ketchup, lemon juice, Worcestershire and chopped tarragon. Toss to evenly mix the dressing (and coat the lobster), add Sriracha to taste and adjust seasoning with salt & pepper (or with any of the other ingredients). Cover and place in the fridge until you’re ready to make your sandwiches.
3. Assembling the BLT is easy: carefully cut your bun in half and lightly toast. Place the lettuce on the bottom followed by the tomato, then add the bacon. Now top with your lobster meat, top with other half of bun and stick a lobster through the sandwich to secure it. Serve with fries and enjoy with a glass of white wine or a beer.