Lobster BLTs on Potato Rolls

• 1 pound shucked cooked lobster meat (from 3 [1 1/2-pound] lobsters)
• 1/2 cup mayonnaise
• 2 tablespoons fresh lemon juice

Instructions Checklist

1. Roughly chop lobster meat into about 1-inch pieces. Whisk together mayonnaise, lemon juice, chives, tarragon, salt, and pepper in a large bowl; fold in lobster meat. Cover and chill at least 30 minutes or up to 4 hours.
2. Arrange bacon pieces in a single layer in a large cast-iron skillet. Cook over medium, turning occasionally, until crisp, 12 to 15 minutes. Transfer bacon to a plate lined with paper towels. Pour bacon drippings into a small heatproof bowl; wipe skillet clean. Brush cut sides of potato rolls lightly with bacon drippings (about 1 teaspoon per roll half). Working in batches, place rolls, cut sides down, in skillet; cook over medium until toasted and golden brown, about 2 minutes.
3. Top bottom roll halves evenly with lettuce, tomato slices, lobster mixture, and bacon pieces. Cover with top roll halves. Serve immediately.