In a medium pan over medium heat, combine all the poaching ingredients (butter, rosemary, garlic, and water) and bring to a light simmer. Cook for 2 min to develop some flavor, then add the skewer of lobster. Cooking liquid can be used for up to 4 skewers. Cook for 2 min, then flip, cooking for another 2 min. Lobster should be a nice, dark pink when finished. Cook for an additional minute if you want it more well done. Cool completely. Split lobster tail down the middle lengthwise.
Cook bacon until nice and crisp, cool slightly.
Build the BLT as follows: Herb mayo on toasted bun (both halves), lettuce, tomato, lobster, bacon.
Ingredients
1 Bay Winds® Lobster, Tail(s), removed from shell and skewered
1/4 cup Nature's Best Dairy® Butter, Unsalted
1 sprig ea Peak Fresh Produce® Rosemary, Fresh
2 ea Peak Fresh Produce® Garlic, Clove(s), smashed
1/4 cup water
2 tbsp Herb Mayo, (see recipe below)
1 slice Peak Fresh Produce® Tomato(es), 1/4 in - 1/2 in
1/4 cup Peak Fresh Produce® Lettuce, Arcadian Harvest Blend
2 strips bacon, cooked crispy and broken in half to fit bun
1 bread, potato bun(s), toasted with butter
Herb Mayo
Directions
In a bowl, combine all herb mayo ingredients, adjusting for taste.
Ingredients
1 tbsp Delancey Street Deli® mayonnaise, heavy
1 Peak Fresh Produce® Lemon(s), juiced and zested
1/4 tsp Peak Fresh Produce® Basil, chiffonade cut
1/4 tsp Peak Fresh Produce® Chives, Fresh, chopped fine
1 pinch salt
Chef Katie Bulger - Division Chef, Performance Foodservice - Milwaukee
