Lobster Rolls with Bacon, Tomato and Caper Mayonnaise
Capers lend their unique piquancy to the rich, mayonnaise-based spread in these petite sandwiches, adding a zesty counterpoint to luxurious lobster. Smoky, salty bacon and tart fresh tomatoes are the perfect accent for the crustacean’s sweet, rich meat.
- 1/2 cup mayonnaise
- 1/2 tsp. Dijon mustard
- 1 1/2 tsp. capers, drained and coarsely chopped
- 2 tsp. finely chopped fresh flat-leaf parsley
- 1/4 tsp. anchovy paste
- 6 high-quality bacon slices
- 6 small soft rolls, ideally oblong in shape
- 1/2 lb. freshly cooked lobster meat, cut or torn into small chunks
- 2 small tomatoes, diced
In a small bowl, combine the mayonnaise, mustard, capers, parsley and anchovy paste and stir to mix well. Set aside.
In a frying pan over medium heat, cook the bacon, turning as needed, just until crisp, 8 to 10 minutes. Meanwhile, split the rolls in half horizontally, leaving one side intact. Pull out most of the crumb from each half to create space for the filling. Transfer the cooked bacon to paper towels to drain.
When cool enough to handle, crumble the bacon into small pieces. Spread the cut sides of each roll with some of the mayonnaise mixture. Gently mix the lobster with the remaining mayonnaise mixture. Divide the lobster mixture evenly among the rolls. Top with the bacon and diced tomato, dividing evenly.
Close the rolls and press the sandwiches slightly to compress. Arrange on a platter and serve right away. Makes 6 sandwiches; serves 3 or 6.
Adapted from Williams-Sonoma New Flavors for Appetizers, by Amy Sherman (Oxmoor House, 2008).