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Spicy Lobster Sandwich with Applewood Bacon

Updated 1:15 AM EDT, Thu, Dec 31, 2009

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Spicy Lobster Roll on Brioche with Applewood Bacon

from Mike Price, executive chef/owner at Market Table

4 each 1 1/4 lb. cull lobsters
2 tbsp. old bay
½ cup salt
1/3 c mayo
1 tbsp. lemon juice
1-2 tsp. sambal olek (Vietnamese chili paste)
1/8 c minced red onion
1/8 c minced celery
1 tbsp. chopped parsley
8 pieces thick cut bacon
4 each brioche hamburger buns or similar
2 tbsp. whole butter, soft
1 head Bibb lettuce (Boston or butter lettuce)
Salt and pepper to taste
 
 
Start by bringing one and a half gallons of water to a simmer in a medium soup pot large enough to hold the four lobsters.  Add the old bay, ½ cup salt, celery and onion scraps, parsley stems, or lemon rinds you had left over from prepping the vegetables for the lobster salad.  Add the whole lobsters and simmer for about 10-12 minutes.

Remove the lobsters from the water and place on a baking sheet or large platter to cool in the fridge.  Once cooked, remove all of the lobster meat from the shell using a lobster cracker, knife, or scissors, but not a hammer.  Once all of the meat is removed including the knuckles, split the tail in half lengthwise and remove intestinal tract as well as check all meat for any leftover cartilage. 

Chop the lobster into medium to large dice and place in mixing bowl.  Add mayo, lemon juice, parsley, red onion, celery, sambal olek, and salt and pepper to taste to the lobster.  Gently toss, but mix thoroughly. 

In a medium to large skillet cook the bacon over medium heat until brown, rendered, and crispy.  Reserve.  Remove the bacon fat from the pan and split the buns if the are already not.  Brush the inside portion of the top and the bottom of the bun with the butter.  Place the buttered side of the bun facing down in the skillet over medium heat.  Sauté until golden brown and crispy, similar to the outside of a grilled cheese.  You may only be able to toast two buns (four halves) at once depending on the size of the buns and the skillet. 

Place a heaping spoon of lobster on the bottom portion of the bun followed by a couple leaves of Bibb lettuce.  Add two slices of cooked bacon followed by the toasted top of the bun.  Cut in half if desired and serve.  Enjoy!!

First Published: Dec 30, 2009 4:30 PM EDT

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