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Community Recipe
from [carolfitz]
Lobster BLT Panzanella

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

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

Bacon

1. Chop bacon into pieces and fry til brown

2. Remove bacon but leave fat in skillet

3. Drain bacon on paper towels and set aside

Bread

1. Slice ciabatta stick in half

2. Either toast or grill or broil all sides so that surface is dry & maybe a little crisped but the center remains soft

3. Cube bread and set aside

Lobster

1. Boil two-three live lobsters for about 8-10min, shells should be bright red and tails curled

2. Remove lobsters from pot and let cool a little

3. Remove meat from shells, rinsing off any tomalley or white goop & removing the intestinal track from the tails

4. Rough-chop the meat but keep the claw meat intact and set all aside

(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)

Tomatoes

1. In a large salad bowl (c 8-cup), whisk together oil, garlic, herbs & seasonings

2. Add halved tomatoes, stir to coat and set aside

Greens

1. Wash greens & basil, spin-dry

2. Set aside

Final Prep & Assembly

1. Discard all but a little bit of bacon fat

2. Bring the skillet back to medium high

3. Add bacon pieces & cubed bread to skillet & toast just enough to flavor the bread

4. In large bowl combine tomatoes, 2c chopped lobster & 4 lobster claws, greens, bacon & bread

5. Divide into four servings, making sure each plate has one whole lobster claw on top

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Lobster BLT Panzanella recipe

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