Beetses

This sandwich was inspired by Throwdown with Bobby Flay on the Food Network. There. I said it. I watch the Food Network. I watch Good Eats, Iron Chef, Jamie At Home, Barefoot Contessa, and yes—occasionally I watch Throwdown. You know what else I did? I read all the Harry Potter books. Can I just make my sandwich now?

This sandwich is the epitome of the “that’s not cooking, it’s shopping” road to earthly delights. This is how we managed:

—Steam two live lobsters, which should take about 10 minutes give or take.

—While your lobsters are cooling, crisp some bacon and whip up some thick mayo* (maybe using a little bacon grease in your mayo). In this case we used fresh lemon as our acidic component with some pounded garlic and tarragon. There’s something really decadent about housemade mayo with high quality olive oil.

—Crack open your lobsters reserving the meat from the tails and claws.

—All you have to do now is assemble. We baked off some old-school Amish-style honey wheat bread (the subtle sweetness of which paired nicely with the lobster meat), stacked on a little bacon, lobster salad, some beautiful romaine, and what I can only suspect will be some of the last heirloom tomatoes of the season.

Good Eats.

_Matt

*You can always thin it out, but if it never gets thick, it’s broken