Lobster BLT

Lobster BLT
4.7 from 3 ratings
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BLTs have truly stood the test of time. But their simplicity doesn't mean you should skimp on high-quality ingredients. When building your sandwich opt for a thick cut, dry-cured bacon, a crispy lettuce like fresh romaine and a perfectly ripe tomato. Once you have the key elements down, get creative by adding in new ingredients like the lobster version here. This recipe is adapted from "Soup Nights" (Rizzoli, $35) by Betty Rosbottom and was published in The Chicago Tribune. 
Servings
2
servings
BEST Lobster BLT recipe
Ingredients
  • 1/4 cup good-quality (not reduced-fat) mayonnaise
  • 2 teaspoon lemon juice
  • 1 teaspoon grated lemon zest
  • 1 teaspoon chopped tarragon
  • 4 slices good quality sourdough bread, lightly toasted
  • 6 ounce lobster meat, cut into 1/2-inch pieces, see note
  • 1 green onion, white and light green parts, chopped
  • 2 leaves boston or green leaf lettuce
  • 2 bacon slices, fried until crisp, drained, crumbled coarsely
  • 1 to 2 medium tomatoes, sliced
  • kosher salt
  • freshly ground black pepper
Directions
  1. In a medium bowl, whisk together 1/4 cup mayonnaise, 2 teaspoons lemon juice, 1 teaspoon lemon zest and 1 teaspoon chopped fresh tarragon.
  2. Use 3 to 4 teaspoons of this mixture to spread thinly on one side of each of the 4 toasted bread slices.
  3. Add 6 ounces cooked, chopped lobster meat and 1 chopped green onion to the remaining mayonnaise mixture; mix well.
  4. Place a lettuce leaf on each of 2 bread slices. Mound half of the lobster salad atop each leaf; sprinkle with crumbled bacon. Top each sandwich with 2 to 3 tomato slices; salt and pepper them well.
  5. Cover sandwiches with remaining bread slices, mayo sides down. Halve sandwiches and serve.
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