Chef notes
I developed this recipe while I was up in Maine shooting my TODAY All Day series "Head of the Table." Sadie Samuels, a lobster boat captain and restaurateur, inspired me to combine two of my favorite sandwiches into one amazing meal. Your friends and family will be asking for these every summer!
Ingredients
- 8 slices thick-cut bacon
- 1 cup cherry tomatoes, halved
- 1/4 cup unsalted butter, melted
- 4 top-split potato buns
- 1/2 cup mayo
- 1 clove garlic, grated
- 2 lemons, 1 juiced and zested, 1 quartered for garnish
- 2 tablespoons finely minced chives, divided
- Kosher salt
- Freshly ground black pepper
- 4 steamed lobsters, meat removed
- 8 romaine or bibb lettuce leaves
Preparation
1.Preheat the oven to broil, add bacon to a sheet tray and cook until crispy, about 8-10 minutes, flipping halfway through. Add to a paper towel-lined plate. Reserve the bacon fat for later.
2.Season sliced tomatoes with salt and set aside.
3.Brush the exterior cut-sides of the buns with melted butter and toast on a nonstick skillet or grill, cut side down, until golden and toasted, about 1-2 minutes per side. Season with kosher salt, if desired.
4.In a large bowl, combine mayo, garlic, zest and juice of 1 lemon and 1 tablespoon chives.
5.Season mayo with salt and pepper to taste. Add lobster meat and toss gently to coat.
6.To assemble the rolls, place 2 slices of bacon and 2 lettuce leaves in the toasted buns along with the dressed lobster meat. Top with tomatoes and a sprinkling of chives. Serve each roll with a lemon wedge and enjoy!
