- 1 lb shucked cooked lobster meat (from 3 [1 1/2-lb] lobsters)
- 1/2 cup mayonnaise
- 2 TBSP fresh lemon juice
- 1 TBSP chopped fresh chives
- 1 TBSP chopped fresh tarragon
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 6 thick-cut bacon slices, halved crosswise
- 4 hamburger buns, split
- Butter lettuce leaves
- 1 medium hothouse tomato, cored and cut into 1/4-inch-thick slices
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.
Preheat the oven to 375*. Arrange bacon pieces in a single layer on a sheet tray. Once over has been preheated place the sheet with bacon in the oven and bake. Turning occasionally, until crisp, 15 to 20 minutes. Transfer bacon to a plate lined with paper towels. Pour bacon drippings into a small heatproof bowl.
Pre-heat a medium skillet. Brush cut sides of hamburger buns lightly with bacon drippings. Working in batches, place rolls, cut sides down, in skillet; cook over medium until toasted and golden brown, about 2 minutes.
Top the bottom roll halves evenly with lettuce, tomato slices, lobster mixture, and bacon pieces. Cover with top roll halves. Serve immediately.
Silverado sr. guest experiences manager & Le Cordon Bleu trained chef