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Sandwiches | |
| 4 slices thick-cut applewood smoked bacon, such as Nodine’s 1/2 cup good mayonnaise, such as Hellmann’s 1/4 cup ketchup, such as Heinz 1 tablespoon sweet relish Kosher salt and freshly ground black pepper 2 ripe Hass avocados, pitted and peeled Juice of 1 lemon 8 (1/2-inch-thick) slices good bakery white bread, lightly toasted (see Cook's Note) 4 large Bibb, Boston, or butter lettuce leaves 4 (1/4-inch-thick) ripe red tomato slices (1 large tomato) 1/2 pound cooked lobster meat, sliced (see Cook's Note) | |
| Preheat the oven to 400 degrees F. Place a baking rack on a sheet pan and lay the bacon on the rack in a single layer. Roast the bacon for 15 to 20 minutes, until browned. Transfer to a plate lined with paper towels and set aside. Meanwhile, for the dressing, whisk together the mayonnaise, ketchup, relish, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl and set aside. Slice the avocados crosswise 1/4 inch thick, place the slices in a bowl with the lemon juice, toss gently, and set aside. To assemble, place 4 slices of toast on a board and slather them generously with the dressing. On each sandwich, place first a lettuce leaf, then a layer of avocado, then a slice of tomato. Sprinkle generously with salt and pepper. Cut a slice of bacon in half and place both halves on the tomato. Top with a quarter of the lobster. Generously spread more sauce on the remaining 4 slices of toast and place them, sauce side down, on the sandwiches. Serve immediately. | |
| If you buy cooked lobsters, two (1 1/4-pound) lobsters will yield 1/2 pound of lobster meat. | |
Unrated | |
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