Lobster Blt Recipe

Cook bacon

Preheat oven to 400°F (200°C). Arrange bacon slices on a rimmed baking sheet lined with foil or a rack. Bake for 12–18 minutes until crisp but not overly brittle. Transfer bacon to a paper towel-lined plate to drain and cool; when cool, cut each slice in half if desired to fit the bread.

Toast bread

While bacon cooks, spread about 1/2 tablespoon of room-temperature butter on one side of each bread slice. Heat a skillet over medium heat or use a griddle. Toast bread butter-side-down 2–3 minutes until golden and crisp. Alternatively, toast under a broiler for 1–2 minutes watching closely. Keep toasted slices warm.

Prepare tomato and lettuce

Slice the tomato into 1/4-inch thick slices. Lightly season tomato slices with a pinch of salt and a grind of black pepper. Wash and dry lettuce leaves; pat dry to avoid soggy sandwich.

Make the dressing by combining mayonnaise, lemon juice, Dijon mustard, chopped chives, chopped tarragon or parsley, diced celery, salt, pepper, and hot sauce (if using) in a bowl. Stir until smooth and taste; adjust seasoning with more lemon or salt if needed.

Fold lobster meat into the dressing gently until evenly coated. Taste a small piece of lobster to check seasoning; add a little more lemon juice or salt if it tastes flat. Aim for a lightly dressed mixture — the lobster should still feel like lobster, not a heavy salad.

Build each sandwich: place a toasted bread slice buttered-side down on a work surface. Arrange 2 lettuce leaves on the bread to create a moisture barrier. Spoon half of the dressed lobster mixture onto the lettuce, spreading it evenly but keeping it slightly mounded.

Top the lobster with 4 pieces of bacon (or half the quantity per sandwich), then add 2–3 tomato slices. Drizzle a very small amount (about 1/2 tsp) of extra virgin olive oil over the tomatoes if desired and give a light grind of black pepper.

Cap with the second slice of toasted bread, cut sandwich in half on the diagonal, and serve immediately with a lemon wedge on the side to squeeze over the lobster to brighten flavors.