Lobster BLTs on Potato Rolls


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

Lobster BLTs on Potato Rolls Recipe
Photo: Photo by Greg DuPree / Prop Styling by Claire Spollen / Food Styling by Chelsea Zimmer
Active Time:
30 mins
Total Time:
1 hrs


  • 1 pound shucked cooked lobster meat (from 3 [1 1/2-pound] lobsters)

  • 1/2 cup mayonnaise

  • 2 tablespoons fresh lemon juice

  • 1 tablespoon chopped fresh chives

  • 1 tablespoon chopped fresh tarragon

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon black pepper

  • 6 thick-cut bacon slices, halved crosswise

  • 4 Potato Rolls, split

  • 4 butter lettuce leaves

  • 1 medium tomato, cored and cut into 1/4-inch-thick slices


  1. 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.

  2. 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.

  3. 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.

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