lobster blt

Nowadays, there are so many different variations of the BLT sandwich, adding avocado, fried egg, or using a flavored mayo. My version today is a fancy version of the classic, adding lobster to the mix! I introduce to you: LBLTs or lobster bacon lettuce tomato sandwiches.lobster blt sandwichlobster blt sandwichlobster blt sandwich

Serves 2


Lobster BLT

30 minTotal Time

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  • 1 2lb lobster or 2 1lb lobsters
  • 1 small shallot, minced
  • 1 tbsp mayo
  • 1/2 tsp dijon mustard
  • juice of 1/2 lemon
  • dash of cayenne
  • salt and pepper
  • 4 strips bacon
  • 1 tbsp mayo (optional)
  • 2 6 inch french bread loaves, toasted
  • 4 leaves romaine lettuce
  • 1 roma tomato, sliced 1/4 inch thick


  1. Add water to the steamer and bring to a boil. Add lobster to the steamer, making sure it doesn't touch the water. Cover and steam until cooked. Lobsters that weight 1 lb or less will take 10-12 minutes, lobsters 2 lb or more will take 15-20 minutes.
  2. Meanwhile, cook the bacon until crisp either in the oven or on the stove top. Drain on paper towels. Set aside.
  3. Remove the lobster from the steamer and immediately submerge in an ice bath. When the lobsters have cooled, drain. Detach the tail and claws from the body of the lobster, discarding the head. Remove the shells, only reserving the lobster meat. Chop into bite-size pieces.
  4. Combine the lobster meat with the shallot - dash of cayenne. Season with salt and pepper.
  5. Spread 1/2 tbsp mayo on each of the bread loaves. Assemble each sandwich with 2 leaves romaine, 2 strips of bacon, sliced tomato and half of the lobster meat. Serve.

**Helpful tips and common mistakes

Anyone can prepare a BLT, the real work in this sandwich is preparing the lobster. I’m a huge fan of lobster but because it’s quite expensive, it’s considered a real treat to have one. Luckily for me, I found a market that sold lobsters for 6.99/lb! They were small but they were good enough for these sandwiches.

I always steam rather than boil fresh seafood, because, in my personal opinion, it conserves the flavor of the seafood better. I don’t have an actual steamer so I improvise by filling a large pot with 1 inch of water. Place a rack in the center and a heat-proof safe bowl in the center. Voila! There is your steamer! Place the lobster inside, cover the pot, and you are ready to cook.
lobsterLobster can be tricky to cook because you cannot see if the meat is cooked; however, you can see the color of the shell turn bright red when it is done. Make sure not to overcook the lobster or the meat will become rubbery.

Immediately dunking the cooked lobsters in an ice bath will stop the cooking process and prevent the lobster from being over-cooked. You can always prepare the lobster the day before and make the sandwiches the next day.
lobsterNow comes the fun part: deconstructing the lobster! Start by detaching the tail and claws from the head of the lobster. You can reserve the heads for a nice seafood stock or discard.
lobsterIf you have a sharp sturdy nice, you can cut down the tail in half lengthwise, or use kitchen shears. Crack the claws and remove the meat.
lobsterSince the lobster is seasoned with mayo, I found that it wasn’t necessary to spread more mayo onto the bread, but this is up to you. You can be adventurous and spread a flavored mayo instead such as jalapeno mayo, curry mayo, or a tart lime-cilantro mayo. Assemble the sandwiches and you are ready to dig in!

I haven’t had lobster in a very, very long time and this really hit the spot. The lobster was flavored nicely with a balance of the acidity from the lemon, creaminess from the mayo, and a little spice from the cayenne. Paired with the salty bacon, crisp lettuce and fresh tomatoes, and you have a darn good sandwich! Seconds anyone?
lobster blt sandwich



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