If I am going to go all out I start by toasting the bread. I am partial to the honey/oat/nut variants between pure white and whole wheat.

A thin bed of fresh Boston lettuce.

One chicken lobster, about 1.25# on the hoof, steamed seven minutes, picked and diced fine. Pile the lobster on a plate, combine with an infant sized pinch of good salt, one twist of good white pepper, the merest dash of good yellow mustard, and just enough mayo to hold it together.

Spoon the lobster salad onto the lettuce.

Top with three slices of bacon, not too crispy. More lettuce. The other piece of toast. Slice on the diagonal, serve with a decent domestic champagne.

This recipe was a birthday present to me from a delightful patient many years ago. The bacon elevates it from ho-hum lobster roll to a chaste ecstasy.