Lobster Blt Recipe
Butter Poached Maine Lobster, House Cured Bourbon Bacon, Vine Ripe Tomato, Lemon Aioli, Acme Torpedo Roll, Gaufrette Potato Chips
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Lobster BLT Ingredients
Method
Lobster BLT Directions
- 1
Prepare the Lobster
In a large pot of boiling salted water, cook the lobsters for about 8-10 minutes until bright red. Remove and let cool. Once cool, remove the lobster meat from the shell and set aside.
- 2
Butter Poach the Lobster
In a saucepan, melt the unsalted butter over low heat. Add the lobster meat and gently poach for about 5-7 minutes until warmed through. Remove from heat and set aside.
- 3
Cure the Bacon
In a skillet, cook the bourbon bacon over medium heat until crispy. Drain on paper towels.
- 4
Make the Lemon Aioli
In a bowl, mix together mayonnaise, juice from the lemon, salt, and black pepper to taste until well combined.
- 5
Assemble the BLT
Slice the Acme torpedo rolls in half. Spread a generous amount of lemon aioli on both sides. Layer with lobster meat, crispy bourbon bacon, and slices of vine ripe tomato.
- 6
Serve
Serve the lobster BLT with a side of gaufrette potato chips.
