Lobster BLTs on Potato Rolls

Ingredients

1-pound shucked cooked lobster meat (from 3 [1 1/2-pound] lobsters)
1/2 cup mayonnaise
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh tarragon
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
6 thick-cut bacon slices, halved crosswise
4 Potato Rolls, split
4 butter lettuce leaves
1 medium tomato, cored and cut into 1/4-inch-thick slices

Directions

Step 1
Roughly chop lobster meat into about 1-inch pieces. Whisk together mayonnaise, lemon juice, chives, tarragon, salt, and pepper in a large bowl, fold in lobster meat. Cover and chill at least 30 minutes or up to 4 hours.

Step 2
Arrange bacon pieces in a single layer in a large cast-iron skillet. Cook over medium, turning occasionally, until crisp, 12 to 15 minutes. Transfer bacon to a plate lined with paper towels. Pour bacon drippings into a small heatproof bowl, wipe skillet clean. Brush cut sides of potato rolls lightly with bacon drippings (about 1 teaspoon per roll half). Working in batches, place rolls, cut sides down, in skillet; cook over medium until toasted and golden brown, about 2 minutes.

Step 3
Top bottom roll halves evenly with lettuce, tomato slices, lobster mixture, and bacon pieces. Cover with top roll halves. Serve immediately.

Make Ahead
Lobsters can be cooked ahead of time; store shucked meat in an airtight container in refrigerator up to 2 days. For the best texture and flavor, thaw frozen meat carefully according to package instructions.