Ingredients

Tomato Relish
1 packet sun-dried tomatoes in oil
2 roasted peppers, from a jar
1 shallot, roughly chopped
1 garlic clove
1 tsp capers, drained
2tsp mixed herbs
3 tsp red wine vinegar

1 packet raw Canadian Lobster halves
4 streaky bacon rashers
Handful of Rocket
2 ciabatta rolls

Method

• Place the lobster halves into the steam bags provided and cook directly from frozen in the oven for 25 minutes and the lobster is fully cooked.
• For the tomato relish, add all the ingredients (including the oil from the sun-dried tomatoes) into a food processor and pulse until all the ingredients are in small chunks and spreadable. Season with salt and pepper.
• In a dry frying pan, add the bacon rashers on a medium heat. Fry for 5 minutes on each side until they’re crispy.
• Cut the ciabatta rolls in half and lightly toast on the grill.
• When all the ingredients are ready, assemble the sandwich.
• Add 1 tablespoon of the tomato relish to the bottom of the ciabatta roll then top with the rocket and bacon.
• Take the lobster out of the shell and slice.
• Split the lobster evenly across the sandwiches and serve.