Gallery: The Food Lab: How To Make Lobster, Bacon, Lettuce, Avocado, and Tomato Sandwiches

Lobster B.L.A.T.
Lobster B.L.A.T.
Lobster, bacon, lettuce, avocado, and tomato in a sandwich is not a bad thing. Quite the opposite, actually.
Kill the Bugs
Kill the Bugs
Start by dispatching your lobsters with a knife to the brain stem. It's the fastest and most humane way to do it. (Your lobster will still twitch for a few minutes after death. These are reflexes, not conscious movements.)
Steam
Steam
Steam the lobster for exactly 2 minutes.
Finished Steaming
Finished Steaming
This will set the exterior of the lobster's flesh rapidly so it doesn't stick to the inside of the shell. But it's not cooked through yet. You need to...
Roast it
Roast it
Roasting the lobster in the shell is gentle, which leads to even cooking and tender meat, as well as a concentration of flavor. I cook my lobster to 135°F, which takes about 7 minutes for claws in a 350°F oven, and 15 minutes for tails.
Chop and Season
Chop and Season
After cooking, chill the lobsters in cold water. Then shuck, dry, and chop the meat. Season it with salt, pepper, chives, and a little bit of homemade mayonnaise. Just enough to bind it.
Score Tomatoes
Score Tomatoes
Score ripe tomatoes in an X shape on their bottoms with a sharp knife.
Blanch
Blanch
Blanch the tomatoes in boiling water for 30 seconds to loosen their skins.
Chill
Chill
Immediately transfer them to cold water to halt cooking, then peel off their skins. It should rub off easily.
Quarter the Tomatoes
Quarter the Tomatoes
Quarter the tomatoes with a sharp knife to get at their innards.
Filet
Filet
Remove the seeds, jelly, and paler inner flesh from the tomato and save for another use (like sauce!).
Tomato Filets
Tomato Filets
Tomato filets, ready to go on your sandwich. This is the tastiest, juiciest part of the tomato.
Make the Mayonnaise
Make the Mayonnaise
I make my mayonnaise in large batches so I'll always have some on hand. The easiest method I know is my Foolproof 2-Minute Mayonnaise. All you need is the ingredients, a hand blender, and a jar.
Mayonnaise Done.
Mayonnaise Done.
In moments, you've got creamy mayonnaise worlds better than what you can get in the store.
Shingle Bacon
Shingle Bacon
Shingle the bacon on a rimmed backing sheet, slightly overlapping each slice lengthwise and crosswise with its neighbors.
Cook and Drain Bacon
Cook and Drain Bacon
Cook the bacon in the oven until crisp, then drain it on paper towels, making sure to reserve the bacon fat.
Cut Bacon
Cut Bacon
Cut the bacon sheet into perfect sandwich-sized slabs.
Spread Bread with Bacon Fat
Spread Bread with Bacon Fat
Spread rendered bacon fat on the cut surfaces of a couple small loaves of ciabatta.
Toast Bread
Toast Bread
Toast the bread under the broiler until golden brown.
Spread with Mayonnaise
Spread with Mayonnaise
Spread the bread with mayonnaise on all cut surfaces.
Layer Avocado
Layer Avocado
Shingle sliced avocado on the bread in a thin, even layer, pressing the avocado down into the soft part of the bread.
Add Bacon
Add Bacon
Add your bacon slab. It's ok if it breaks a little, just make sure you have 100% coverage.
Add Tomatoes
Add Tomatoes
Shingle on the tomato filets, pressing down firmly to compact all the ingredients.
Layer Lettuce
Layer Lettuce
Layer the crispest white and pale green or yellow parts of iceberg lettuce onto the top side of the loaf, laying it so the concave side is out, and pressing it into the bread to compress it slightly.
Fill With Lobster
Fill With Lobster
Fill the lettuce cup generously with the lobster salad and close up the sandwich.
Lunch
Lunch
Eat. With napkins.