A Sandwich So Perfect, It's Out Of This World

Ingredients

• 8 oz Lobster Tail (split in half lengthwise, vacuum‑sealed with a drizzle of olive oil and a pinch of salt)
• 4 slices Bacon (thick‑cut, preferably smoked)
• 4 slices Dill Pickles (thinly sliced)
• 2 large Eggs (hard‑boiled, peeled and sliced)
• 1 medium Roma Tomato (sliced into 1/4‑inch rounds)
• 0.25 cup Sweet Yellow Onion (thinly sliced)
• 1 tsp Fresh Rosemary (finely chopped)
• 2 tbsp Thai Chili Sauce (adjust heat to taste)
• 0.5 tsp Salt (for seasoning lobster and vegetables)
• 0.25 tsp Black Pepper (freshly ground)
• 1 tbsp Unsalted Butter (for toasting bread)
• 2 pieces Artisan Bread Rolls (ciabatta or baguette style, split open)

Instructions

1. Sous‑Vide Lobster

   Season lobster tail halves with salt, pepper and chopped rosemary, drizzle with a little olive oil, place in a vacuum bag and seal. Set the sous vide circulator to 135°F and cook for 30 minutes.

   Time: PT30M

   Temperature: 135°F

2. Boil Eggs

   Place eggs in a saucepan, cover with cold water, bring to a boil, then turn off heat and let sit for 9 minutes. Transfer to an ice bath, peel, and slice.

   Time: PT10M

3. Cook Bacon

   Heat a skillet over medium heat. Add bacon strips and cook until crisp, about 8‑10 minutes, turning as needed. Transfer to paper towels to drain.

   Time: PT10M

4. Prepare Vegetables

   While the bacon cooks, thinly slice the Roma tomato, sweet yellow onion, and dill pickles. Set aside in a small bowl.

   Time: PT5M

5. Toast Bread

   Butter the cut sides of each roll with the tablespoon of unsalted butter. Toast cut side down in the same skillet used for bacon until golden, about 2 minutes.

   Time: PT5M

6. Assemble Sandwich

   Spread Thai chili sauce on the bottom half of each roll. Layer lobster meat, bacon, sliced boiled egg, tomato, onion, and pickles. Top with the other half of the roll and press gently.

   Time: PT5M

Nutrition Facts

Calories

820

Protein

45 g

Carbohydrates

55 g

Fat

45 g

Fiber

4 g

Ingredient Substitutions

• Instead of Lobster Tail: large shrimp, firm white fish fillet
• Instead of Bacon: prosciutto, turkey bacon
• Instead of Dill Pickles: bread and butter pickles, pickled cucumbers
• Instead of Eggs: hard‑boiled quail eggs
• Instead of Roma Tomato: beefsteak tomato, heirloom tomato
• Instead of Sweet Yellow Onion: red onion, white onion
• Instead of Fresh Rosemary: thyme, tarragon
• Instead of Thai Chili Sauce: sriracha, sweet chili sauce
• Instead of Salt: sea salt
• Instead of Black Pepper: white pepper
• Instead of Unsalted Butter: olive oil, margarine
• Instead of Artisan Bread Rolls: sourdough loaf, whole‑grain sandwich rolls

Equipment Needed

• Sous Vide Circulator
• Vacuum Seal Bag or Heavy‑Duty Zip‑Top Bag
• Large Pot
• Skillet
• Tongs
• Saucepan
• Chef's Knife
• Cutting Board
• Small Mixing Bowl (optional)
• Timer (optional)

Critical Steps — Do Not Skip

• Sous‑vide lobster at exactly 135°F for 30 minutes to keep it tender.
• Cook bacon until crisp but not burnt.
• Toast buttered bread to a golden crust.

Chef Tips from the Video

• Add a drizzle of melted butter mixed with a pinch of garlic to the toasted bread for extra flavor.
• For a spicy kick, mix a dash of sriracha into the Thai chili sauce.
• Use a light hand when seasoning the lobster; the butter and sauce already provide richness.

Troubleshooting

Storage

Refrigerator: Store cooked lobster, bacon, and boiled eggs separately in airtight containers for up to 2 days.

Freezer: Lobster tails can be frozen raw for up to 3 months; thaw before sous‑vide.

Room temperature: Assembled sandwich is best eaten immediately; it may become soggy after 1 hour.

Make-Ahead Tips

• Sous‑vide lobster can be cooked up to 24 hours in advance and kept chilled.
• Boiled eggs can be peeled and stored in water in the refrigerator for 1 day.
• Bacon can be cooked ahead and reheated briefly in the skillet before assembly.

Frequently Asked Questions