Lobster Tail BLT with Sweet and Smoky Mayo
2 Chef Ready Lobster Tails
1 tablespoon olive oil
1 tablespoon unsalted butter
1 garlic clove, minced
1 tomato, sliced (and seasoned with salt and pepper)
a few leaves of butter lettuce
8 sliced of cooked bacon
4 slices of bread, toasted
SWEET AND SMOKY MAYO:
1/3 cup mayonnaise
1 tablespoon dijon mustard
2 teaspoons honey
1/2 teaspoon smoked paprika
Heat a skillet over medium heat and add olive oil and butter. Once the butter is melted, add the garlic clove and then add the lobster tail, tossing to coat. Cook the lobster, flipping occasionally, until it is just opaque and bright red, about 4 to 5 minutes. Pull lobster tail meat from shell.
Immediately assemble the BLTs. Spread the mayo on both
insides of the toast. Add the lettuce, the tomato, the bacon and the lobster tails. Serve and devour.
SWEET AND SMOKY MAYO: Whisk all ingredients together until smooth. Store in a sealed container in the fridge for a few days.
