Miniature Kona Lobster "blt" Recipe

Prepare lobster meat

If lobster is not cooked, steam or poach lobster tails until opaque (about 6–8 minutes for small tails). Cool, remove meat from shell, and chop into 1/4-inch pieces to yield approximately 1 cup.

In a medium bowl combine chopped lobster, mayonnaise, lemon juice, chopped celery, chives and Dijon. Gently fold to coat lobster evenly without breaking large pieces. Season with 1/4 tsp kosher salt and 1/4 tsp black pepper. Taste and adjust seasoning. Chill in refrigerator while preparing other components (15–30 minutes) to let flavors meld.

Preheat oven to 400°F (200°C) or heat a heavy skillet over medium-high heat. If using oven, line a rimmed baking sheet with foil and place a wire rack on top.

Arrange bacon in a single layer on the rack or skillet. For an extra Kalua-like smokiness, brush lightly with 1/4 tsp liquid smoke diluted in a few drops of water (optional).

Bake for 12–18 minutes (depending on thickness) until crisp but still pliable, or cook in skillet turning once, until crisp. Transfer bacon to a paper towel–lined plate to drain, then cut each slice in half to fit mini buns (you should have about 12 bacon pieces). Keep warm.

While bacon cooks, increase oven temperature to 425°F (220°C) if needed. Place halved roma tomatoes cut-side up on a small rimmed pan. Drizzle 1 tbsp olive oil, sprinkle 1/4 tsp sea salt, 1/8 tsp pepper and 1/2 tsp minced garlic evenly over tomatoes.

Roast for 15–20 minutes until softened and slightly caramelized at edges. Remove and cool slightly. For sliders, slice each half into 2–3 thin wedges (you should get approximately 12 small tomato pieces). Reserve pan juices to drizzle if desired.

Lightly butter the cut sides of the mini brioche buns. Toast buttered sides in a hot skillet or on a sheet in the oven for 2–3 minutes until golden and warm.

Place a small lettuce leaf on the bottom of each bun. Spoon about 1 to 1.5 tablespoons of the chilled lobster mixture onto each bottom bun, forming a compact mound but leaving some texture of lobster visible.

Top the lobster with one piece of roasted tomato and one piece of kalua bacon. If using, add a small pinch of microgreens or baby arugula on top for color and brightness.

Cap with the top bun and gently press to set. Repeat for remaining sliders.

Arrange miniature Kona Lobster BLTs on a serving platter. Lightly dust tops with a tiny pinch of smoked paprika (about 1/8 tsp distributed across all sliders) for color and a hint of smoke.

Serve immediately with lemon wedges for guests to squeeze over sliders. Note: this recipe yields 12 miniature sliders. The menu has a supplemental charge for Kona lobster due to premium seafood sourcing.