Poached Lobster BLT
Poached Lobster BLT
Directions
- In a medium pan over medium heat, combine all the poaching ingredients (butter, rosemary, garlic, and water) and bring to a light simmer. Cook for 2 min to develop some flavor, then add the skewer of lobster. Cooking liquid can be used for up to 4 skewers. Cook for 2 min, then flip, cooking for another 2 min. Lobster should be a nice, dark pink when finished. Cook for an additional minute if you want it more well done. Cool completely. Split lobster tail down the middle lengthwise.
- Cook bacon until nice and crisp, cool slightly.
- Build the BLT as follows: Herb mayo on toasted bun (both halves), lettuce, tomato, lobster, bacon.
Ingredients
- 1 Bay Winds® Lobster, Tail(s), removed from shell and skewered
- 1/4 cup Nature's Best Dairy® Butter, Unsalted
- 1 sprig ea Peak Fresh Produce® Rosemary, Fresh
- 2 ea Peak Fresh Produce® Garlic, Clove(s), smashed
- 1/4 cup water
- 2 tbsp Herb Mayo, (see recipe below)
- 1 slice Peak Fresh Produce® Tomato(es), 1/4 in - 1/2 in
- 1/4 cup Peak Fresh Produce® Lettuce, Arcadian Harvest Blend
- 2 strips bacon, cooked crispy and broken in half to fit bun
- 1 bread, potato bun(s), toasted with butter
Herb Mayo
Directions
- In a bowl, combine all herb mayo ingredients, adjusting for taste.
Ingredients
- 1 tbsp Delancey Street Deli® mayonnaise, heavy
- 1 Peak Fresh Produce® Lemon(s), juiced and zested
- 1/4 tsp Peak Fresh Produce® Basil, chiffonade cut
- 1/4 tsp Peak Fresh Produce® Chives, Fresh, chopped fine
- 1 pinch salt
Chef Katie Bulger - Division Chef, Performance Foodservice - Milwaukee
