It appears you are using an older browser. This site will function better if you upgrade to the latest version
Maine Lobster BLT from Ramsay Around The World
Make the seaweed butter: In a medium bowl, combine all ingredients until smooth and incorporated, taste to adjust seasoning if needed.
Heat a grill pan (or charcoal grill) over medium-high heat. While the pan heats, season the bacon with salt and pepper, then dollop a few teaspoons of the seaweed butter on top of the bacon slices. Once hot, lay the bacon slices on the grill, buttered side up, and get some nice grill marks on both sides. Lower the heat and let the bacon render slowly (or move the slices to the part of the grill with less heat).
Set two nonstick skillets over high heat. Once hot, add a few tablespoons of butter to one skillet and let melt. Once the butter is foaming, gently crack the eggs into the skillet and season the eggs and butter with salt, pepper and a pinch of smoked paprika. Lower the heat and let the eggs fry slowly, then remove from heat once cooked to your liking.
Remove the bacon from the grill once it’s nicely crisped and set aside on a plate or small tray.
Slice moderate scores every centimeter or so all along the lobster tail meat--this will stop it from curling up while cooking. Repeat with any large pieces of lobster meat, then drizzle all the meat with olive oil and season with salt.
Add about 3 tablespoons of seaweed butter to the second hot skillet, followed by the lobster meat. Quickly saute the lobster, turning the pieces to coat them in the seaweed butter.
Place the avocado, cut side down, onto the hot grill pan (or grill).
Coat the onion rounds in olive oil, being careful not to break them up into rings. Place them directly onto the grill pan (or grill) beside the avocado.
Brush the slices of bread with olive oil on both sides and season with salt. Add the bread to the grill pan to toast on both sides. Remove all items from the grill once toasted.
At this point the lobster should be fully cooked--remove from the pan and transfer to the tray with the bacon. Pour all the leftover butter and cooking juices directly on top of the lobster and bacon slices.
Place the mayonnaise and seaweed in a small bowl and zest half the lemon over it, then stir to combine. Season the tomato slices with salt and olive oil, then scoop the grilled avocado meat from the skin. Smash the entire avocado half over one slice of toasted bread, then lay 2-3 slices of tomatoes over the avocado.
Slice the lobster tail lengthwise into 3 strips, then lay those across the tomato slices. Slice the claws in half then tuck those into any empty spaces on top of the tomatoes, and fill in with any remaining lobster meat.
Spread the seaweed mayonnaise onto the other slice of toast. Rub a few lettuce leaves in the leftover pan juices from the lobster before placing on top of the seaweed mayonnaise. Top with a few rings of grilled onion.
Place the bacon strips on top of the lobster, then carefully slide the fried eggs from the pan directly on top of the bacon. Carefully flip the toast with the lettuce and onions onto the fried eggs to complete the sandwich. Use a sharp bread knife to slice in half and serve immediately.