Recipe by Alexa Weibel
Start to Finish: 20 minutes
1/3 cup mayonnaise
1 tsp. lemon zest (from about 1 lemon)
7 tbsp. butter
1 1/2 tsp. tomato paste
1/4 tsp. smoked paprika
1 lb. cooked lobster, cut into bite-size pieces
4 top-split brioche or hot dog buns
Little Gem lettuce leaves
2 thick-cut slices bacon— cooked until crispy, then chopped
Quartered cherry tomatoes and finely chopped fresh chives, for garnish
1. In a small bowl, whisk the mayonnaise and lemon zest.
2. In a medium saucepan, whisk 5 tbsp. butter, the tomato paste, and paprika over low heat until the butter melts, about 3 minutes. Add the lobster. Stir until warmed through, about 2 minutes; season lightly with salt.
3. In a large skillet, melt the remaining 2 tbsp. butter over medium-high heat; cook the buns, flat-side down, until toasted, 3 to 5 minutes per side
4. Spread the buns with the lemon mayonnaise. Line with lettuce. Top with the lobster. Sprinkle with the bacon, tomatoes, and chives.