Lobster and bacon sandwich

Ingredients:

• 2 lobsters (550-700 g each)
• 5 slices of bacon
• 4 cut on top hot dog buns
• 0.33 cups mayonnaise
• 1 finely chopped celery stalk and 1 tbsp chopped celery leaves
• 2 tablespoons chopped basil
• 2 tablespoons lemon juice
• 2 tbsp (30 g) butter
• 4 lettuce leaves
• 1 tomato, halved and thinly sliced
• 1 tbsp chopped chives

Preparation:

1. Fill a large saucepan with water to a depth of 2 inches (5 cm). Add 1 tablespoon of salt and bring to a boil. Add the lobsters, cover, and cook until the shells are bright red, about 10 minutes. Transfer to a colander with tongs, then rinse under cold water to cool slightly.
2. Remove the meat from each lobster: Twist off the claws and tail. Remove the caudal fins at the end of the tail and push the meat out with your thumb. Crack the claws with the flat side of a knife or lobster tongs; remove the meat. Roughly chop the lobster meat, transfer to a bowl, and let cool for 15 minutes.
3. Meanwhile, preheat the oven to 425°F (220°C). Place the bacon on a foil-lined baking sheet and bake until crispy and golden brown, about 15 minutes; drain on paper towels. Combine the mayonnaise, chopped celery, basil, and lemon juice in a large bowl; set aside.
4. Melt the butter in a large skillet over medium heat; add the buns and toast for 2 minutes on each side. Spread each bun with 1 tablespoon of herb mayonnaise. Toss the lobster meat with the remaining mayonnaise and season with salt and pepper.
   
   Place a lettuce leaf, 1 slice of bacon, some lobster salad, and a few tomato slices in each bun. Sprinkle with celery leaves and chives. Chop the remaining bacon and sprinkle on top.
   
   You can cook lobster sandwich according to a more complex recipe with a butter sauce in wine.