Lobster BLT Board

STEAM THE LOBSTER TAILS
Bring 2 inches of water to boil in a stock pot. Place the lobster tails in a steamer basket, and lower into the boiling water. The tails should be at least 1 inch above the boiling water. Put the lid on the pot, and steam for 8 minutes. Remove immediately and let cool. Use cooking shears to cut through, and discard the outer shell.

MIX THE LOBSTER SALAD
TIP: Make sure you press dry all of your vegetables before add them to the salad. There is a lot of water in celery that can cause your mixture to have too much liquid.
-Lobster: Cut the lobster tails into small pieces, and place in a mixing bowl.
-Lemon: Cut in ½. Squeeze half into a small bowl, and remove any seeds from the juice. Pour into the mixing bowl. Cut the other half into lemon wheels for garnish.
-Celery: Trim the tops and bottoms off the stalk, and discard. Cut the stalk into quarters, lengthwise, and use a sharp knife to thinly slice.
-Scallions: Trim the tops and bottoms of the scallions, and discard. Use a knife or cooking shears to mince.
-Tarragon: Remove leaves from stem, and use cooking shears to cut into small pieces.

Whether you are cooking for 2 or 20, the Lobster BLT board is a great way to set the stage for a DIY sandwich creation, letting guests fill their buns with whatever they want!

INGREDIENTS (Yields 4 Servings)
4 lobster tails
4 pieces radicchio
4 leaves butter lettuce
12oz cherry tomatoes (red & yellow), sliced
2 celery stalks
1 jalapeno, sliced and seeds removed
¼ cup tarragon
1 lemon
4 scallions
Micro greens
4 hot dog buns
6 pieces bacon, cooked and halved
3 tbsp mayonnaise

Stir all of these ingredients together, and add 2 tbsp of mayonnaise to the mixture, along with salt & pepper to taste. You can also add Old Bay Seasoning for a traditional lobster roll seasoning.

-Side Garnishes: Cherry tomatoes, lemon wheels, micro greens, jalapeno slices, additional scallions, additional tarragon, butter lettuce, radicchio & bacon!

SUGGESTED ASSEMBLY

Place the hot dog buns in the broiler for 4 minutes on low heat with butter spread on the inside. Layer one side with radicchio and lettuce, and the other side with cherry tomatoes and jalapeno slices. Place a bottom layer of micro greens in the middle, and generously spoon the lobster salad down the middle. Last but certainly not least, top with bacon slices!