BLT Panini, Bacon, LOBSTER and Panini

This Panini is incredibly indulgent, it’s rich, and it is oh so satisfying! It’s a great way to use up any leftover lobster ( I know, right? WHO has leftover lobster!) or it can the perfect way to stretch a minimal amount of lobster meat between four people. Thanks as always to our incredible partners at Logan’s Daily Catch for supplying the lobster!

BLT Panini, Bacon, LOBSTER and Tomato

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• Author: The Kilted Chef
• Total Time: 0 hours
• Yield: 4 servings 1x

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Ingredients

Units USM Scale 1x2x3x

• 1 lb of double smoked bacon, cooked
• 1/2 cup mayonnaise
• 2 tbsp chopped Dill
• 1/2 tbsp lemon juice
• 1/2 tsp Hot Under The Kilt Acadian Cajun Seasoning
• 12 slices of tomato
• 8 slices artisan bread (we used to sourdough)
• 1 lb lobster meat
• 3 tablespoons butter, divided
• 1 cup grated mozzarella cheese
• 1/2 cup grated asiago cheese

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Instructions

1. Combine the mayonnaise, dill, Acadian Cajun Seasoning and lemon juice in a bowl and mix well.
2. Lay four slices of bread out in front of you, divide the mayonnaise mixture between them.
3. Top each with 3 slices of tomato.
4. Place the lobster into a sauté pan with 1 tbsp of the butter and warm through.
5. Divide the lobster in fourths in place on top of the tomatoes drizzle any pan juices that remain over the lobster.
6. Place three slices of bacon on each sandwich.
7. Top each with a quarter cup of mozzarella cheese and two tablespoons of asiago.
8. Top with the remaining bread, butter both sides using the remaining butter and grill in a panini press or a frying pan.

• Prep Time: 15 mins
• Cook Time: 10-12 minutes
• Category: Entrees, Seafood, Lobster, recipes