Lobster PLT

Summer’s fading fast but there’s still time for more lobster before fall arrives. In this recipe by chef Dante DeMagistris, a classic preparation gets an Italian twist – lobster salad garnished with pancetta, tomatoes and arugula – to create a fancy take on the beloved BLT. This recipe is about as easy as they come so you can make it plenty of times before the first leaves start to fall.


Servings: 2


For the lobster salad
  • One 1 1/4 pound lobster (roasted, steamed or boiled), picked, sliced into large chunks
  • 2 tablespoons crème fraiche
  • 1/2 lemon, juiced
  • 1/2 teaspoon lemon zest
  • 1 teaspoon extra virgin olive oil
  • 2 tablespoons celery leaves, roughly chopped
  • 1/4 cup arugula, roughly chopped
  • 2 tablespoons fresh green onion, thinly sliced
  • 1 tablespoon canned chipotle pepper, finely chopped
  • Sea salt and pepper to taste
For the sandwich
  • Four 1/4 inch slices of rustic Italian bread
  • 6 thin slices pancetta
  • 6 thin slices tomato
  • 1 handful arugula


For the lobster salad
  1. In a medium bowl mix all ingredients. Refrigerate.
For the sandwich
  1. Preheat oven to 325 degrees.
  2. Grill or toast the bread.
  3. Bake the pancetta slices in the preheated oven for eight minutes or until crispy.
To Serve
  1. Assemble each panino in this order: Slice of bread, arugula, tomato slices, lobster salad mix, crispy pancetta, slice of bread.

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