BLT: Bacon, Lobster & Tomato

Preparation:

Steam lobster for 15-17 minutes depending on size. Let cool. Remove tail and claw meat, keeping it in tack. Slice tail meat into medallions about 1/4 to 1/3 inch thick.

Fry bacon slices until crisp.

While lobster is steaming and the bacon is frying, make aioli. Any recipe will do, just chiffonade (cut into thin strips) 4-6 big leaves of basil and finely chop a clove or two of garlic and add to recipe at the end.

Slice heirloom tomatoes. I like to use different types but any kind of tomato will do.

If using, fry quail eggs, making sure not to over cook. The yolk should be just set and very runny.

Plating:

Place a small dollop of aioli in the middle of the plate. This will act like a bit of glue.

Top with a slice of tomato, a slice of tail meat, two strips of bacon, and some aioli. Sprinkle with freshly ground pepper.

Repeat a second layer. Top with fried quail egg, if using.

There are always leftover ingredients. I bring them to the table and let people recreate the dish on their own or combine them later to make a BLT salad.

Note: Sorry about the quantities using “whole”. Tasty Kitchen requires you to put something in each box. Arg.