These upgraded BLTs combine tender, sweet lobster meat with smoky, salty bacon, juicy tomatoes, and pillowy potato buns. They're also on the cover of our June issue, available today!
Roughly chop lobster meat into about 1-inch pieces. Whisk together mayonnaise, lemon juice, chives, tarragon, salt, and pepper in a large bowl; fold in lobster meat. Cover and chill at least 30 minutes or up to 4 hours.Arrange bacon pieces in a single layer in a large cast-iron skillet. Cook over medium, turning occasionally, until crisp, 12 to 15 minutes. Transfer bacon to a plate lined with paper towels. Pour bacon drippings into a small heatproof bowl; wipe skillet clean.
lightly with bacon drippings . Working in batches, place rolls, cut sides down, in skillet; cook over medium until toasted and golden brown, about 2 minutes.Top bottom roll halves evenly with lettuce, tomato slices, lobster mixture, and bacon pieces. Cover with top roll halves. Serve immediately.Lobsters can be cooked ahead of time; store shucked meat in an airtight container in refrigerator up to 2 days.
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