Lobster BLTA

Preparation Time: 15 minutes
Cook Time: 22 minutes
Serves: 4 people
The classic bacon, lettuce, and tomato sandwich is turned up a few notches here with the addition of our fresh, sweet lobster meat and creamy avocado. A hearty sandwich your friends and family will literally run over to sink their teeth into, this sandwich has everything, texture-wise: hot and cold, crispy and crunchy, soft and chewy. And trust us, once the bacon and lobster hit the pan, the aroma is intoxicating enough to cause a stampede. After crisping the bacon and rendering the fat, lightly toast the hoagie rolls in the reserved bacon drippings to add even more bacon flavor to the mix. Serve as is or with a side of chips or potato salad for an instant picnic.  To speed things up ship a lobster roll kit to your house to get this recipe going!

Ingredients List

  • 4 slices thick-cut bacon
  • ¼ cup mayonnaise
  • 2 Tbsp. snipped fresh chives
  • 4 8-inch long brioche rolls
  • 2 Tbsp. salted butter
  • 1 lb cooked, fresh lobster meat, from claws, knuckles, and tails, coarsely chopped
  • 1-2 (based on size of rolls) ripe avocado, pitted, peeled, and thinly sliced
  • 2 vine tomatoes, thinly sliced
  • 1-2 cups (based on size of rolls small romaine lettuce leaves
  • A couple lemon wedges

Cooking Instructions:

Recipe created by Vanessa Seder for Maine Lobster Now®

1. With heat off, place bacon in a large cast-iron skillet. Turn the heat onto medium and cook, flipping halfway through, until bacon fat is rendered, and bacon is crisp at about 15 minutes. Set bacon aside to drain on a paper-towel-lined plate. Reserve skillet with the bacon drippings.

2. Meanwhile, in a small bowl, combine the mayonnaise with the chives and stir to combine. Set aside

3. Return heat to medium. Slice each roll vertically down the center almost all the way through leaving the bottom of the roll intact. Open up the rolls and place the rolls in the reserved skillet, in batches if necessary, cut-side open to toast in the bacon drippings until golden brown and crisp on the insides. Set aside.

4. Add the butter and lobster meat to the skillet and cook over medium heat until just warmed through and the butter has melted, about 2 to 3 minutes.

5. Spread a thin layer of mayo onto the insides of all the rolls. Then top each with a few slices of avocado, one slice of bacon, some lobster meat, tomatoes, and romaine lettuce. Fold over to create a sandwich. Serve immediately with a squeeze of lemon juice, if desired.