How to Make It
Fully cook and pick the lobster. Fill a 3-gallon stock pot with water and add salt. Bring to a rolling boil and place each lobster tail and claw into the pot one by one, starting the timer immediately. Remember: Cook 4 to 6 minutes for the tails and 7 to 9 minutes for the claws. It’s commonly said that cooked lobster turns bright red, but that’s not the best indication of doneness. To ensure the lobster is cooked, crack the tail and make sure the meat has changed from a translucent grey to white.
Shock the lobster by plunging directly into an ice bath and removing them from the water as soon as they are cool.
Break the shell using a nutcracker, pliers, or even a hammer if push comes to shove and pull all the meat out with a fork.
Make the Old Bay Mayo. In a large bowl, mix together all ingredients for the Old Bay Mayo. Add fresh cooked and chopped lobster meat, stir thoroughly, and reserve.
In a steamer basket, steam the buns until light and fluffy.
Carefully open the buns, evenly distribute the cut romaine in the bottom of the buns, then top with the lobster salad, 1 slice of tomato, jalapeño, and maple-glazed bacon.