Ina Garten's Lobster BLTs | Barefoot Contessa

Ina whips up a quick sauce with mayo, ketchup and pickle relish for an updated BLT with lobster and avocado! Subscribe to #discoveryplus to stream more of #BarefootContessa: http://discoverypl.us/2NeKVgd Get the recipe ▶ https://foodtv.com/3HDAoTG Subscribe to Food Network ▶ http://foodtv.com/YouTube Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Lobster BLTs RECIPE COURTESY OF INA GARTEN Level: Easy Total: 40 min Active: 20 min Yield: 4 sandwiches Ingredients 4 slices thick-cut applewood smoked bacon, such as Nodine’s 1/2 cup good mayonnaise, such as Hellmann’s 1/4 cup ketchup, such as Heinz 1 tablespoon sweet relish Kosher salt and freshly ground black pepper 2 ripe Hass avocados, pitted and peeled Juice of 1 lemon 8 (1/2-inch-thick) slices good bakery white bread, lightly toasted (see Cook's Note) 4 large Bibb, Boston, or butter lettuce leaves 4 (1/4-inch-thick) ripe red tomato slices (1 large tomato) 1/2 pound cooked lobster meat, sliced (see Cook's Note) Directions Preheat the oven to 400 degrees F. Place a baking rack on a sheet pan and lay the bacon on the rack in a single layer. Roast the bacon for 15 to 20 minutes, until browned. Transfer to a plate lined with paper towels and set aside. Meanwhile, for the dressing, whisk together the mayonnaise, ketchup, relish, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl and set aside. Slice the avocados crosswise 1/4 inch thick, place the slices in a bowl with the lemon juice, toss gently, and set aside. To assemble, place 4 slices of toast on a board and slather them generously with the dressing. On each sandwich, place first a lettuce leaf, then a layer of avocado, then a slice of tomato. Sprinkle generously with salt and pepper. Cut a slice of bacon in half and place both halves on the tomato. Top with a quarter of the lobster. Generously spread more sauce on the remaining 4 slices of toast and place them, sauce side down, on the sandwiches. Serve immediately. Cook’s Note To toast the bread in the oven, arrange the slices on a sheet pan and place in a preheated 400 degree F oven for 10 minutes, until lightly toasted. If you buy cooked lobsters, two (1 1/4-pound) lobsters will yield 1/2 pound of lobster meat. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #InaGarten #BarefootContessa #FoodNetwork #LobsterBLTs Ina Garten's Lobster BLTs ​| Barefoot Contessa | Food Network https://www.youtube.com/watch?v=R-dNodqWbD4