The great Beckmann move of 2016 is complete! Finally. We are settled in our new house in Avon Lake, Ohio…with a bunch of boxes. I think I have a good system every time I move, but I’m always finding room for improvement. One of the best rules I’ve instituted is that I get a month to unpack. Since I work full time from home, this enables me to unpack at my leisure and not be stressed. It’s a win-win. Especially since it’s during summer and school is out so the tiny humans are around 24/7. I usually fly my momma out to help, but she’s broken right now…surgery on her knee.
So this being the #yearofpositivity for me, every time I move, I like to find 3 things I liked about a place. When I left CT, I decided my top 3 for CT were: lobster rolls, the friends I made and the proximity to New York and Boston. I’ve already got my list for OH, but I won’t spoil the surprise.
And of course when I was leaving CT, all my friends kept reminding me that you can’t quite get the same lobster rolls in Ohio. True. But I kind of went on a binge before I left, so I’m not missing them…yet. Anyways, this summer, while we were waiting to close on our house, I went to visit my big sister in Mt. Vernon, Ohio. It took us about an hour and a half to get there and it was kind of in the middle of the state. And for some reason we were talking about lobsters and she told me about the Lobster Shack in Mt. Vernon. The owner used to be a lobsterman in Maine, and he drives out there and imports lobsters back to Ohio. So maybe I can get good lobster in Ohio. So there.
Isn’t it cute?
So we kind of drove out to the shack over the Fourth of July weekend and he’d saved us 3 lobsters. One for each of us and one for…well, you know…in case we wanted extra. While we were cooking them, we kind of agreed we should save the meat from the third lobster and make lobster BLT’s for breakfast the next day. She had found this tomato jam when she was in Portugal which we were planning this whole sandwich around. **side note if you are planning on making this sandwich, I highly recommend trying to find tomato jam…look online…***other side note, please pardon the quality of these pictures, I was using my cell phone since my camera was packed away during the move.
So here’s what we did. We got our ingredients together. I heated up the cooked and cooled lobster in a little butter.
She fried up bacon.
I sliced up tomatoes and we used butter lettuce.
She grilled some challah bread that she’d made from scratch.
And we started assembling. We did mayonnaise on one side of the bread and tomato jam on the other. Because a BLT isn’t really a BLT without mayonnaise.
Then I added my lobster on one side and my lettuce and tomato on the other.
Bacon on top of the tomato. And yes, I added an extra piece of bacon…because it’s never wrong to add an extra piece…
Somehow, I managed to close it. And take a picture. Before I shoved it in my mouth.
Nothing short of amazing!
1-2 lb lobster, cooked, shelled and cooled
6 slices bacon
4 slices challah bread **or any kind of bread really
Warm the lobster meat in about a Tablespoon of butter. Set aside. Meanwhile, slice tomato and wash lettuce. Fry bacon until crispy. Set aside. Grill or toast bread with butter. To assemble, spread bread with mayonnaise and tomato jam. Layer lobster, lettuce, tomato and bacon.