![Lobster BLTs on Potato Rolls Recipe](https://cdn.statically.io/img/www.foodandwine.com/thmb/qOa_SeEhHVUIYbQ22KAII6ONuhQ=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/lobster-blts-on-potato-rolls-2-ft-recipe0620-1-82d222f32abf4203ad5e8977258f4ce8.jpg)
Ingredients
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1 pound shucked cooked lobster meat (from 3 [1 1/2-pound] lobsters)
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1/2 cup mayonnaise
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2 tablespoons fresh lemon juice
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1 tablespoon chopped fresh chives
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1 tablespoon chopped fresh tarragon
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1/2 teaspoon kosher salt
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1/4 teaspoon black pepper
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6 thick-cut bacon slices, halved crosswise
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4 Potato Rolls, split
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4 butter lettuce leaves
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1 medium tomato, cored and cut into 1/4-inch-thick slices
Directions
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Roughly chop lobster meat into about 1-inch pieces. Whisk together mayonnaise, lemon juice, chives, tarragon, salt, and pepper in a large bowl; fold in lobster meat. Cover and chill at least 30 minutes or up to 4 hours.
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Arrange bacon pieces in a single layer in a large cast-iron skillet. Cook over medium, turning occasionally, until crisp, 12 to 15 minutes. Transfer bacon to a plate lined with paper towels. Pour bacon drippings into a small heatproof bowl; wipe skillet clean. Brush cut sides of potato rolls lightly with bacon drippings (about 1 teaspoon per roll half). Working in batches, place rolls, cut sides down, in skillet; cook over medium until toasted and golden brown, about 2 minutes.
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Top bottom roll halves evenly with lettuce, tomato slices, lobster mixture, and bacon pieces. Cover with top roll halves. Serve immediately.
Make Ahead
Lobsters can be cooked ahead of time; store shucked meat in an airtight container in refrigerator up to 2 days. For the best texture and flavor, thaw frozen meat carefully according to package instructions.
Suggested Pairing
Tangy Loire Valley white.