Blt Recipe

Prepare bacon

Heat a heavy skillet over medium heat. Add bacon strips in a single layer and cook, turning occasionally, until crisp and evenly browned, about 8–12 minutes depending on thickness. Transfer bacon to a paper towel-lined plate to drain. Reserve 1 teaspoon of bacon fat in the pan if you like extra flavor; otherwise discard.

Toast bread

Butter one side of each sourdough slice lightly with the optional unsalted butter. Toast the bread in a clean skillet over medium heat (butter-side down) or in a toaster until golden and crisp, about 2–3 minutes per side in a skillet or 2 minutes in a toaster. Remove and keep warm.

Season tomato

Lay the tomato slices on a plate and sprinkle with the kosher salt and freshly ground black pepper. This brings out the tomato's flavor; let sit 1–2 minutes.

Assemble sandwich

Spread 1 tablespoon of mayonnaise on the inside face of each toasted sourdough slice. On one slice, layer the iceberg lettuce (about 1 cup, lightly packed), then the seasoned tomato slices, and then the crisp bacon strips (4 slices). Top with the second slice of bread mayo-side down. Press gently to compact, then slice the sandwich in half on the diagonal if desired. Serve immediately.

Warm and dress lobster

If using lobster, place the chopped cooked lobster meat in a small bowl. Add the lemon juice, melted butter, and a pinch of fine sea salt (about 1/16 tsp). Toss gently to combine. If lobster is chilled, briefly warm it in a skillet over low heat for 30–45 seconds just to take the chill off; do not overheat or it will toughen.

Add lobster to sandwich

After spreading mayonnaise on one bread slice, place the dressed lobster on top of the mayo layer, then add lettuce, tomato, and bacon as directed. Alternatively, place lobster on top of the bacon for a more pronounced lobster bite. Proceed to finish assembly and serve immediately.