3 ratings

Lobster BLT

Rock lobster!
BEST Lobster BLT recipe
Michael Tercha/Chicago Tribune; Mark Graham/food styling

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


One pound of lobster will yield 3 to 4 ounces cooked meat. Some fish markets and grocery stores sell cooked lobster meat. If you purchase frozen cooked lobster, defrost in the refrigerator overnight, and pat it dry with paper towels.


  • 1/4 Cup good-quality (not reduced-fat) mayonnaise
  • 2 Teaspoons lemon juice
  • 1 Teaspoon grated lemon zest
  • 1 Teaspoon chopped tarragon
  • 4 slices good quality sourdough bread, lightly toasted
  • 6 Ounces 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


Step 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.

Step 2: Use 3 to 4 teaspoons of this mixture to spread thinly on one side of each of the 4 toasted bread slices.

Step 3: Add 6 ounces cooked, chopped lobster meat and 1 chopped green onion to the remaining mayonnaise mixture; mix well.

Step 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.

Step 5: Cover sandwiches with remaining bread slices, mayo sides down. Halve sandwiches and serve.