Maine Lobster BLT
Maine Lobster BLT
Sweet Maine lobster meets smoky beef bacon and crisp lettuce and tomato on a buttery roll. It’s a fresh, indulgent take on surf and turf—the ultimate sandwich of the summer.
Ingredients & Instructions
- 1
Lobster Salad
- 3 tb mayonnaise
- 1 1/2 tsp dijon mustard
- 2 tb shallots, minced
- 2 tb chives, thinly sliced
- 1 tsp lemon zest
- fesh lemon juice to taste
- 1 lb fresh lobster meat, cooked & chilled
- kosher salt and freshly cracked black pepper to taste
In a bowl, combine the mayo, mustard, shallots, chives, lemon zest and juice. Fold in the lobster meat and season to taste. Keep refrigerated until ready to use.
- 2
BLT
- 8 pieces beef bacon
- 4 slices brioche bread
- 2 heirloom tomatoes, sliced
- maldon salt
- freshly cracked black pepper
- butter lettuce
- kettle chips and pickles, for serving
Cook your bacon in the oven or on a griddle. Toast the bread in the rendered bacon fat. Add a few spoonfuls of the lobster salad onto one piece of the bread. Then add on 4 slices of bacon to each sandwich. Season the tomatoes with salt and pepper. Add the butter lettuce onto the other half of bread, followed by the tomatoes to complete the sandwich. Serve alongside kettle chips and pickles.
Maine Lobster BLT
Sweet Maine lobster meets smoky beef bacon and crisp lettuce and tomato on a buttery roll. It’s a fresh, indulgent take on surf and turf—the ultimate sandwich of the summer.
Ingredients & Instructions
Lobster Salad
- 3 tb mayonnaise
- 1 1/2 tsp dijon mustard
- 2 tb shallots, minced
- 2 tb chives, thinly sliced
- 1 tsp lemon zest
- fesh lemon juice to taste
- 1 lb fresh lobster meat, cooked & chilled
- kosher salt and freshly cracked black pepper to taste
In a bowl, combine the mayo, mustard, shallots, chives, lemon zest and juice. Fold in the lobster meat and season to taste. Keep refrigerated until ready to use.
BLT
- 8 pieces beef bacon
- 4 slices brioche bread
- 2 heirloom tomatoes, sliced
- maldon salt
- freshly cracked black pepper
- butter lettuce
- kettle chips and pickles, for serving
Cook your bacon in the oven or on a griddle. Toast the bread in the rendered bacon fat. Add a few spoonfuls of the lobster salad onto one piece of the bread. Then add on 4 slices of bacon to each sandwich. Season the tomatoes with salt and pepper. Add the butter lettuce onto the other half of bread, followed by the tomatoes to complete the sandwich. Serve alongside kettle chips and pickles.
