Jean-François Plante's Recipe

Prep time 25 min • Cook time 15 min • Servings 4 Ingredients: 

6 thick slices of bacon, diced

2 hot dog buns, cut into large cubes

1 large heart romaine lettuce, separated into individual leaves

Meat of 2 lobsters, about 675 g (1½ Ib), cooked and shelled, cut into large chunks

30 g (¼ cup) capers

1 small stalk celery, finely chopped

1 green onion, finely chopped

Spicy Salad Dressing

2 tsp Sriracha

2 tsp ketchup

1 small garlic clove, minced or finely chopped

125 g (½ cup) mayonnaise

2 tsp smoked paprika

3 tbsp lemon juice

2 tbsp fresh chives, finely chopped

1 tbsp extra-virgin olive oil

Instructions: 

1. In a bowl, whisk together all the salad dressing ingredients until smooth. Set aside in the refrigerator.

2. In a frying pan over medium heat, cook the bacon until crisp. Set aside on a paper towel. Keep 60 ml (¼ cup) of bacon fat and discard the rest. 

3. Brush the bread cubes with bacon fat on all sides and cook over medium heat until golden brown and crispy. Set aside.

4. Layer the romaine leaves on a serving plate. Spread the toppings, drizzle with the salad dressing and serve cold.