Ingredients

4 sandwiches

　　4 cups cooked Maine lobster meat, in big chunks

　　About 1 cup mayonnaise

　　12 (1/2-inch-thick) slices good-quality white bread

　　1 head green leaf lettuce

　　2 ripe red tomatoes, sliced

　　12 slices thick-cut bacon, cooked until crisp

　　

Step 1

Gently toss the lobster meat with 2 to 3 tablespoons of the mayonnaise in a large bowl.

　　

Step 2

Lightly toast the bread, and spread each piece with about 1 tablespoon mayonnaise, or to taste. Add 1 or 2 leaves crisp green-leaf lettuce, 2 or 3 slices red ripe tomato, and 3 slices crisp bacon to 4 slices of the bread. Top with the next slice of bread; then heap up lots of lobster salad. Top it off with the last slice of bread and toothpick it together. Halve and serve.

　　Bobby Flay's Throwdown!