Ingredients
- 4 rashers streaky bacon
- 12 cherry tomatoes
- 1 cooked lobster, about 1.2kg
- 3 tbsp good quality mayonnaise
- 2 tsp Dijon mustard
- 1 tsp lemon zest, finely grated
- 1 tsp lemon juice
- Sea salt and pepper
- 2 celery stalks, very finely sliced
- 1 tbsp chives, finely snipped
- 2 freshly baked baguettes
- 1 tbsp butter
- A few small rocket leaves
Method
Preheat oven to 180C. Bake the cherry tomatoes and bacon in an oiled roasting tray for 20 minutes, removing the bacon when it has crisped.
Pull the lobster tail away from the head in one piece, then cut in half lengthwise. Lift out the meat and remove any intestinal tract, then chop roughly. Remove any meat from the legs.
Combine the mayonnaise, mustard, lemon zest, lemon juice, sea salt and pepper, stirring well. Add the lobster meat, celery and chives, tossing well.
Cut the baguettes into four 15cm sections, then cut sections lengthwise, leaving them just joined. Press them flat and lightly grill the inside. Butter sparingly and spoon the lobster mayo on top.
Strew with a few cherry tomatoes and rocket leaves and top with bacon. Eat with the hands.
