That lobster blt recipe…

Here it is

I had the pleasure of working with Eric Ripert on a few projects and he is THE fish-expert of NYC. Here is an updated version of his Lobster BLT recipe (first seen in Food & Wine Magazine).

WHAT YOU'LL NEED

The Lobster

  • 1.5–2 lbs cooked lobster meat (tail, claw, knuckle), cut into bite-sized chunks. I prefer you boil these at hoem, on your own, with salted water. NO dill!

The Dressing

  • ¼ cup mayonnaise

  • 1 tbsp lemon juice

  • 1 tbsp minced tarragon

  • 1 tsp chives

  • A tablespoon of caramelized, browned butter — don't skip this

The "BLT" part

  • 6–8 thick slices applewood-smoked bacon

  • Crisp butter lettuce leaves

  • 1 large, ripe heirloom tomato, sliced

  • 1 avocado, thick slices, peel removed

The Bread

  • 4 thick slices brioche

HOW WE BUILD IT

  1. Dress the lobster. Gently toss the lobster meat with mayonnaise, lemon juice, chives, tarragon, and a drizzle of brown butter. Season with sea salt and fresh white pepper. Gentle hands — you want chunks, not mush.

  2. Get the bacon vibrant and crisp. Cook until caramelized and shattering. Drain on paper towel — but SAVE a spoonful of that grease. It's not garbage, it's flavor.

  3. Toast with intention. Place the bread facedown on the reserved bacon fat and toast in the skillet until golden.

  4. Assemble: A little tarragon-mayo on the bottom slice, then lettuce, tomato, bacon, and a generous heap of the dressed lobster. Top slice on. Press down. Eat immediately, ideally standing at the counter.

Enjoy! I mean, a glass of champagne with this wouldn’t be half bad!