Monday, June 8, 2015

Lobster BLTs



It's been 19 months since my last post and a lot has changed. My amazing girls are now 2 and a half (cant forget the half) and almost 5! I've moved to a new house and just completed my new kitchen. The girls love helping me in the kitchen - just last night tiny one helped make me a turkey sandwich to take to the office for lunch. I showed her how to take a slice of turkey and lay it on the bread, then watch as she grabbed a slice, rolled it into a ball, mashed it in her tiny hands a few times, then squished it onto the bread... good thing she washed her hands first... but boy was she proud of herself!

As they get older, I get a bit more sleep and a bit more time to myself - which hopefully means time to get back to my blog. I've been cooking all along, just not as fancy and I haven't had time to take photos and write posts...

Perhaps I should re-title this Ladyberd and Baby birds in the kitchen... First things first though: a post.

One of the things I welcome most about summer are dropping prices on lobster. This past Memorial Day, I made a new favorite: Lobster BLTs with Saffron aioli. Steam and shell the lobsters the night before (or cheat and have your market steam them for you). Then this becomes a quick dinner with some steamed corn or potato salad.



Lobster BLTs
adapted from Lobster! by Brooke Dojny

1 tsp. white wine vinegar
pinch saffron threads
3 Tbsp. mayonnaise
meat from 2 1-1/4 pound lobsters
8 strips of cooked bacon
Several leaves crisp lettuce (like Romaine)
1 tomato, sliced
Sliced avocado (optional)
8 thick slices challah
Butter

Mix the saffron and vinegar in a small dish and let sit for a few minutes so the flavors blend. Stir in the mayonnaise.

Spread one side of each piece of bread with butter and toast in a pan. when golden brown, remove from pan and place toasted side down on a plate.

Pile one fourth of the lobster on each of 4 pieces of the bread. top with two slices of back, lettuce, tomato and avocado (if using). Spread some of the aioli on the untoasted side of the remaining four slices of bread and put on top of each sandwich.

Serves 4.





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