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Maine Lobster Croissant Toastie

Take your traditional lobster roll to the next level! In Maine, there are two types of lobster rolls: warm with butter or cold with mayo. This elevated recipe combines the two by layering a flaky croissant with melted mozzarella, a generous swipe of sweet bacon jam, Maine lobster in a mayo and crème fraîche bath, and topped with spicy arugula.
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Ingredients
  

BACON JAM

  • 8 ounces bacon about 8 slices
  • 1 onion
  • 1 garlic clove
  • 3 tablespoons cider vinegar 3 tablespoons light brown
  • sugar
  • 4 1/2 teaspoons maple syrup

SANDWICHES

  • 6 ounces cooked lobster meat coarsely chopped
  • 2 tablespoons mayonnaise
  • 2 tablespoons crème fraîche
  • 1 tablespoon chopped chives Kosher salt and freshly ground black pepper to taste
  • 2 large croissants
  • 1/4 cup bacon jam
  • 4 slices pre-cut fresh mozzarella log should be around 1/4-inch thick
  • 1/2 cup arugula

Instructions
 

BACON JAM

  • Heat oven to 350°F.
  • Roast bacon on a foil-lined baking sheet in oven until crispy, about 20 to 30 minutes.
  • Remove from oven and finely chop bacon. Save the rendered fat.
  • Warm the fat in a medium sauté pan over medium heat. Add onions and garlic and cook until translucent. Add cider vinegar, brown sugar, and maple syrup. Bring to a simmer. Add bacon and cook on low for 10 minutes.
  • Remove from heat and cool to room temperature.

SANDWICHES

  • Heat oven to 425°F.
  • Combine lobster meat, mayonnaise, crème fraîche, and chives in a large mixing bowl. Gently mix. Season with salt and pepper.
  • Slice croissants in half and place on a parchment-lined baking sheet.
  • Spread the bottom half of croissants with bacon jam and cover each with 2 slices of mozzarella.
  • Bake 3 to 5 minutes, or until croissants are toasted and cheese has melted and slightly browned.
  • Remove from oven and place the bottom half of each croissant on a plate or serving tray. Add the lobster salad and top with arugula.