This summer the price of lobster in my local supermarket reached an all-time low of $5.99 a pound, prompting me to add this popular crustacean to menus on more than one occasion. For two family birthday dinners we steamed lobsters, and served them with pots of melted butter and sides of corn on the cob and salad.
Then I got more creative when one local grocery chain started cooking lobsters, removing their succulent meat, and selling it fresh or frozen. I bought home a small container to use for—lobster BLTs! My first attempts were good, but not stellar. I prepared a delectable mixture of lobster, mayo, lemon, and tarragon as a base for the sandwiches. But then I overwhelmed it with too much bacon and an unnecessary addition of sliced avocados. Continue reading