Name: Lobster Blt
Yield: Makes 2 very generous sandwiches
Ingredients: two 1 1/4-pound live lobsters, or 1 3/4 cups cooked; lobster meat.; Salt; 4 ounces great-quality thick-sliced smoked bacon (3 to 4 slices); 1 stalk celery, finely diced; 1 tablespoon fresh lemon juice; Sea salt and freshly ground black pepper; 4 slices brioche bread, white bread, a crusty roll, or your favorite bread; 4 Romaine or Buttercrunch lettuce leaves; 2 to 4 thick slices vine-ripened tomato; 1 cup mayonnaise; 1/4 cup thinly sliced basil leaves; 2 1/2 teaspoons olive oil; Salt and freshly ground black pepper to taste

Editor's note: The recipe and introductory text below are from Stonewall Kitchen Favorites. To read more about the book, click here.

When people travel to Maine they want to eat lobster, and this sandwich — created by chef Cheryl Lewis — has become the number-one-selling dish at the Stonewall Kitchen Café. You can prepare the basil aïoli, the lobster salad, and the bacon up to 8 hours ahead of time and assemble the sandwiches at the very last minute.

On a hot summer day or night, this sandwich makes an elegant and easy main course, accompanied by tangy coleslaw or potato salad.

The recipe can easily be doubled or tripled for a crowd. This recipe makes two very generous sandwiches; you will easily have enough for three to four more modest sandwiches.

Recipe notes

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