Lobster BLT Panzanella

Restaurants have been selling lobster BLTs for awhile, and that's what I was going for with this panzanella modified from CL's June 12 issue.

Yield: 4 servings
Community Recipe from

Ingredients

  • Bacon
  • 4 slice(s) mild smoked bacon, chopped & fried
  • Bread
  • 2 cup(s) ciabatta bread, grilled & cubed
  • Lobster
  • 2 cup(s) steamed & shelled lobster, rough chopped
  • 4 steamed & shelled lobster claws,
  • Tomatoes
  • 3 tablespoon(s) olive oil, best quality
  • 1 tablespoon(s) garlic, minced
  • 2 teaspoon(s) thyme or parsley, chopped or chiffonade
  • 1/4 teaspoon(s) salt
  • 1/4 teaspoon(s) black pepper
  • 2 cup(s) zima or grape tomatoes, cut on diagonal
  • Greens
  • 3 cup(s) romaine, rough chopped or shredded
  • 1/4 cup(s) basil, chiffonade

Preparation

  1. Bacon
  2. 1. Chop bacon into pieces and fry til brown
  3. 2. Remove bacon but leave fat in skillet
  4. 3. Drain bacon on paper towels and set aside

  5. Bread
  6. 1. Slice ciabatta stick in half
  7. 2. Either toast or grill or broil all sides so that surface is dry & maybe a little crisped but the center remains soft
  8. 3. Cube bread and set aside

  9. Lobster
  10. 1. Boil two-three live lobsters for about 8-10min, shells should be bright red and tails curled
  11. 2. Remove lobsters from pot and let cool a little
  12. 3. Remove meat from shells, rinsing off any tomalley or white goop & removing the intestinal track from the tails
  13. 4. Rough-chop the meat but keep the claw meat intact and set all aside
  14. (save shells & boiling water IF you're going to make broth for chowder using any excess lobster over the 2c needed for salad; what you do with any roe is up to personal preference, we like to add it to melted butter served with lobster)

  15. Tomatoes
  16. 1. In a large salad bowl (c 8-cup), whisk together oil, garlic, herbs & seasonings
  17. 2. Add halved tomatoes, stir to coat and set aside

  18. Greens
  19. 1. Wash greens & basil, spin-dry
  20. 2. Set aside

  21. Final Prep & Assembly
  22. 1. Discard all but a little bit of bacon fat
  23. 2. Bring the skillet back to medium high
  24. 3. Add bacon pieces & cubed bread to skillet & toast just enough to flavor the bread
  25. 4. In large bowl combine tomatoes, 2c chopped lobster & 4 lobster claws, greens, bacon & bread
  26. 5. Divide into four servings, making sure each plate has one whole lobster claw on top
March 2013

This recipe is a personal recipe added by carolfitz and has not been tested or endorsed by MyRecipes.

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