Maine Lobster BLT Recipe by Chef Gordon Ramsay

½ cup (115g) unsalted butter, room temperature
2 tablespoons edible seaweed, such as red wakame or dulse, rehydrated and chopped
2 tablespoons tarragon leaves, finely chopped
zest of 1 lemon
1 teaspoon minced garlic
1 teaspoon smoked paprika
¼ teaspoon salt

4 slices extra thick-cut bacon
Seaweed butter
Kosher salt
Freshly cracked black pepper
Unsalted butter
2 eggs
Smoked paprika
1 whole lobster, blanched and meat removed in-tact
½ avocado, pit removed
1 yellow onion, sliced into ½-inch rounds
2 slices artisanal bread
1 tablespoon mayonnaise
2 tablespoons fresh or rehydrated dulse or wakame seaweed, squeezed dry then finely chopped
1 lemon, for zesting
1 large heirloom tomato, sliced into ½-inch rounds
Baby gem lettuce leaves

In a medium bowl, combine softened butter, chopped seaweed, a squeeze of fresh lemon juice, and a pinch of sea salt. Mix until smooth and well incorporated. Taste and adjust seasoning—this butter is your secret weapon for richness. Set aside.

Heat a grill pan or charcoal grill over medium-high heat. While it’s warming up, season the bacon with salt and pepper, then spread a few teaspoons of that luscious seaweed butter over the slices.
Once the grill is hot, place the bacon butter-side-up, letting it sizzle and develop deep grill marks. Flip and cook on both sides until crispy. Lower the heat and let it slowly render or move it to a cooler part of the grill. Once done, transfer to a plate and try not to eat it all right away.

Place two nonstick skillets over high heat. When hot, add a few tablespoons of butter and let it melt until foamy. Gently crack the eggs into the skillet and immediately season both the eggs and butter with salt, pepper, and a pinch of smoked paprika for extra depth.
Lower the heat and let the eggs fry slowly, allowing the edges to crisp slightly while keeping the yolks beautifully runny. Once done, remove from heat and set aside.

To keep the lobster tails from curling, make small, shallow cuts every centimeter along the meat. Do the same for any large claw pieces, then drizzle everything with olive oil and season lightly with salt.
In a hot skillet, add 3 tablespoons of seaweed butter and toss in the lobster meat. Sauté quickly, turning each piece to coat it in the butter. The goal is to keep the meat tender and juicy while infusing it with rich umami flavor.

Place the avocado halves, cut-side down, onto the hot grill. Let them char for a deep, smoky flavor.
Meanwhile, lightly coat the onion rounds with olive oil, making sure they stay intact. Place them directly on the grill next to the avocado and let them caramelize.