Lobster BLTs on Potato Rolls

3.0
(2)
4 Reviews

These upgraded BLTs combine tender, sweet lobster meat with smoky, salty bacon, juicy tomatoes, and pillowy potato buns, lightly toasted in bacon drippings.

By
Paige Grandjean
Paige Grandjean
Paige Grandjean

Paige Grandjean is a food editor, recipe developer, and food stylist with over seven years of experience in food media. Her work has appeared in more than 15 nationally distributed publications, award-winning cookbooks, and digital platforms.

Food & Wine's Editorial Guidelines
Updated on August 2, 2023
Tested by
Food & Wine Test Kitchen
Tested by Food & Wine Test Kitchen
Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time.
Meet the Food & Wine Test Kitchen
Lobster BLTs on Potato Rolls Recipe
Photo: Photo by Greg DuPree / Prop Styling by Claire Spollen / Food Styling by Chelsea Zimmer
Active Time:
30 mins
Total Time:
1 hr
Yield:
4
Cook Mode (Keep screen awake)

Ingredients

  • 1 pound shucked cooked lobster meat (from 3 [1 1/2-pound] lobsters)

  • 1/2 cup mayonnaise

  • 2 tablespoons fresh lemon juice

  • 1 tablespoon chopped fresh chives

  • 1 tablespoon chopped fresh tarragon

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon black pepper

  • 6 thick-cut bacon slices, halved crosswise

  • 4 Potato Rolls, split

  • 4 butter lettuce leaves

  • 1 medium tomato, cored and cut into 1/4-inch-thick slices

Directions

  1. Roughly chop lobster meat into about 1-inch pieces. Whisk together mayonnaise, lemon juice, chives, tarragon, salt, and pepper in a large bowl; fold in lobster meat. Cover and chill at least 30 minutes or up to 4 hours.

  2. Arrange bacon pieces in a single layer in a large cast-iron skillet. Cook over medium, turning occasionally, until crisp, 12 to 15 minutes. Transfer bacon to a plate lined with paper towels. Pour bacon drippings into a small heatproof bowl; wipe skillet clean. Brush cut sides of potato rolls lightly with bacon drippings (about 1 teaspoon per roll half). Working in batches, place rolls, cut sides down, in skillet; cook over medium until toasted and golden brown, about 2 minutes.

  3. Top bottom roll halves evenly with lettuce, tomato slices, lobster mixture, and bacon pieces. Cover with top roll halves. Serve immediately.

Make Ahead

Lobsters can be cooked ahead of time; store shucked meat in an airtight container in refrigerator up to 2 days. For the best texture and flavor, thaw frozen meat carefully according to package instructions.

Suggested Pairing

Tangy Loire Valley white.

Originally appeared: June 2020

Related Articles

Lobster Sliders
Lobster Sliders
25 mins
Maine Lobster Roll
Maine Lobster Roll
2 hrs
Butter-Poached Lobster Rolls with Spicy Sauce
Butter-Poached Lobster Rolls with Spicy Sauce
1 hr 15 mins
Lobster BLT
Lobster BLTs
45 mins
Jeremiah Tower’s Lobster Sandwich
Jeremiah Tower’s Lobster Sandwich
1 hr 35 mins
Shrimp Burgers
Shrimp Burgers
45 mins
Card Placeholder Image
Shrimp BLTs
30 mins
Grilled Soft-Shell Crabs with Tartar Sauce
Grilled Soft-Shell Crabs with Tartar Sauce
Blackened Fish Sandwiches with Horseradish Tartar Sauce
Our Favorite Fish Sandwich Recipes
Crab Rolls with Lemon Aioli
Crab Rolls with Lemon Aioli
20 mins
Warm Shrimp Roll with Chile Crisp with Cucumber Salad
Chile Crisp Shrimp Rolls with Cucumber Salad
50 mins
Fried-Catfish Sandwiches with Spicy Mayonnaise
Fried-Catfish Sandwiches with Spicy Mayonnaise
Soft-Shell Crab Sandwiches with Pancetta and Remoulade
Soft-Shell Crab Sandwiches with Pancetta and Remoulade
45 mins
Chicken Pan Bagnat
Chicken Pan Bagnat
25 mins
Fried-Egg BLTs with Arugula Aioli
Fried-Egg BLTs with Arugula Aioli
45 mins
Grilled Shrimp and Corn Wraps
Grilled Shrimp and Corn Wraps
30 mins