BLT Lobster Sandwich Recipe

A sliced open BLT sandwich loaded with succulent lobster, bacon, lettuce and tomato stacked on a board.

5 from 1 vote

A BLT Lobster Sandwich recipe with succulent lobster, thick crispy applewood smoked bacon, golden grilled sourdough bread, and slathered with an easy dill-caper aioli sauce. Oh, and it won a 1rst Place Blue Ribbon at the Orange County Fair during a live cooking competition!

Prep Time5

Cook Time20

Total Time25

Course: Dinner & Main Dishes

Cuisine: American

Keyword: BLT lobster sandwich, BLT Sandwich, lobster BLT sandwich, lobster recipe

Servings:

Calories: 644kcal

Author: Lisa Hatfield

Equipment

Seafood Scissors

Ingredients

dill-caper aioli

½ cup mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon chopped capers
1 tablespoon finely minced fresh dill
1 garlic clove minced
2 tablespoons extra-virgin olive oil
pinch salt and freshly ground pepper

Lobster Sandwich

2 tablespoon soft butter
4 slices sourdough bread
4 tablespoons dill-caper aioli spread
4 pieces looseleaf lettuce
4 slices heirloom tomato
6 pieces cooked applewood smoked bacon
1 cup cooked lobster meat (boiled or grilled) approximetly 2 small 5.5 ounce lobster tails

Instructions

cook the crispy bacon (pick one method)

STOVETOP METHOD: Heat a large skillet, place bacon in the skillet and cook until done, approximately 10 minutes. OR...
OVEN METHOD: Preheat oven to 400 degrees. Lay the bacon on a rack over a sheet pan and bake for 15-20 minutes until the bacon is really crispy. Place on paper towels, set aside.

make the dill-aioli spread

Meanwhile, in a small bowl, whisk the mayonnaise with the lemon juice, capers, chopped dill, and crushed garlic. Whisk in the extra virgin olive oil in a steady stream and season with salt and pepper. Whisk until well combined, keep chilled till ready to use.

lobster meat

Put a medium pot of water on the stove, once boiling, add lobster tails and boil. Larger lobster tails will need more time to cook. Boil uncovered on high, for 8 to 10 minutes or until shells turn bright red, the meat is not translucent, and the tails will curve.
The water will foam, which is normal. If it comes close to the top of the pot, lay a wooden spoon across the pot and the foam will magically dropdown.
Once the lobster tails are cooked, let them cool down about 15 minutes on a plate. It helps to hold the lobster tail in a clean kitchen towel while using kitchen scissors (or curved seafood scissors) they can be used on shrimp as well. Cut down the center of the lobster shell tail outer shell.
Next, cut down the middle of the inside of the shell, crack open, and pull out the lobster meat. Place your thumb under the lobster meat down by tail, and push the meat out of the shell. Be careful of the sharp parts of the lobster shell. Discard any grey "sand vein" from the cooked lobster that runs down the tail.
Chop the cooked lobster into bite-size pieces, this makes the sandwich easier to eat!

assemble the lobster BLT

Heat a heavy cast iron pan. Butter sourdough bread with soft butter, put in pan butter side down. Grill the bread until it is golden brown and crispy, flip one time just to warm the other side of the bread for one minute, remove from pan. Turn off heat.
Spread dill-caper aioli on each slice of bread (leave the brown buttered side as the outside of the sandwich), add looseleaf lettuce, 2-3 pieces of heirloom tomato slices, crispy applewood smoked bacon, and add cooked lobster pieces (cut into bite-size pieces). Place other slice of bread on top. Slice and serve!

Notes

lobster tails

You will need 1 small lobster tail per BLT Sandwich.

Lobsters come large and small, locally in Southern California I find small lobster tails at our local market that weigh 5.2 -5.7 ounces with the shell on. Once you remove the lobster meat, you will need about ½ cup of small lobster pieces per sandwich.

Nutrition