These upgraded BLTs combine tender, sweet lobster meat with smoky, salty bacon, juicy tomatoes, and pillowy potato buns, lightly toasted in bacon drippings.

June 2020


Credit: Photo by Greg DuPree / Prop Styling by Claire Spollen / Food Styling by Chelsea Zimmer

Recipe Summary test

30 mins
1 hr


Ingredient Checklist


Instructions Checklist
  • Roughly chop lobster meat into about 1-inch pieces. Whisk together mayonnaise, lemon juice, chives, tarragon, salt, and pepper in a large bowl; fold in lobster meat. Cover and chill at least 30 minutes or up to 4 hours.

  • Arrange bacon pieces in a single layer in a large cast-iron skillet. Cook over medium, turning occasionally, until crisp, 12 to 15 minutes. Transfer bacon to a plate lined with paper towels. Pour bacon drippings into a small heatproof bowl; wipe skillet clean. Brush cut sides of potato rolls lightly with bacon drippings (about 1 teaspoon per roll half). Working in batches, place rolls, cut sides down, in skillet; cook over medium until toasted and golden brown, about 2 minutes.

  • Top bottom roll halves evenly with lettuce, tomato slices, lobster mixture, and bacon pieces. Cover with top roll halves. Serve immediately.

Make Ahead

Lobsters can be cooked ahead of time; store shucked meat in an airtight container in refrigerator up to 2 days. For the best texture and flavor, thaw frozen meat carefully according to package instructions.

Suggested Pairing

Tangy Loire Valley white.