You won't find this seafood version of a BLT on any diner menu. Full of comforting tastes but jazzed up with the luxury of lobster, the sandwich makes a fine supper for friends. As in the preceding recipe, we start with rock lobster tails and grill on medium-high, searing the exposed meat first and then finishing it shell-down to retain succulence. Cut the sandwich bread from the center of a large round or oval loaf of hearty bread.
SERVES 4
| 2 | ¾-pound rock lobster tails, fresh or frozen |
| Extra-virgin olive oil |
BLLT BASTE
| 3 | tablespoons extra-virgin olive oil |
| Minced zest and juice from1½lemons | |
| 1 | teaspoon minced fresh thyme or A teaspoon dried thyme |
| ½ | teaspoon kosher salt or other coarse salt |
| ⅔ | cup Enriched Mayonnaise ([>]) or other mayonnaise |
| 1 | teaspoon lemon zest |
| Tabasco sauce or other hot pepper sauce | |
| 6 | thin but large slices of country or sourdough bread |
| Lettuce leaves | |
| 1 | red-ripe medium tomato, sliced thin |
| 6 | slices crisp cooked bacon |
Fire up the grill, bringing the temperature to medium-high (3 seconds with the hand test).
Place the lobster tails on a clean towel over a cutting board. This will help keep them from sliding as you cut them, but be careful to avoid slicing your towel too. Split the lobster tails in half vertically with a cleaver or other heavy knife. Watch your fingers because the shells tend to be slick. Oil the shell and meat of each tail section well.
Prepare the baste, combining the ingredients in a small bowl, and reserve. In another small bowl, mix together the mayonnaise, lemon zest, and a generous splash of the Tabasco sauce.
Transfer the lobsters to the grill, cut-side down. Grill the lobsters uncovered over medium-high heat for 2½ minutes. Turn them shell-side down and baste the meat of each lobster thickly. Grill for 6 to 8 additional minutes, until cooked through and opaque but still juicy. Baste again right before removing the lobster from the grill. If grilling covered, cook in the same manner but reduce the final, shell-down time to 5 to 7 minutes, basting when you turn and at the end.
Transfer the lobsters to a work surface, wait a couple of minutes until the shells become cool enough to handle, and remove the meat from each tail (using a fork works best for us). Chop the meat coarsely.
Spread the bread slices with the mayonnaise mixture. Cover two with half of the lettuce and tomatoes and arrange the bacon equally over them. Add another bread slice to each and divide the remaining tomatoes, the lobster, and remaining lettuce between the two sandwiches. Top with the last two bread slices, and skewer with toothpicks if you wish. Press down on the sandwiches lightly to mingle the juices and shce the two sandwiches into four. Serve warm.