Recipes Sandwiches + Wraps Lobster BLTs on Potato Rolls 2 Reviews These upgraded BLTs combine tender, sweet lobster meat with smoky, salty bacon, juicy tomatoes, and pillowy potato buns, lightly toasted in bacon drippings. By Paige Grandjean Paige Grandjean Instagram Website Paige Grandjean is a food editor and recipe developer with over seven years of experience in food media. Her recipes and writing have appeared in over 15 nationally distributed print publications as well as on various digital platforms. Paige's recipes have been showcased on the covers of magazines such as Food & Wine, Southern Living and Cooking Light, with her 2020 Food & Wine Lamination cover story earning a spot as a Folio: Eddie and Ozzie Award Finalist. She is a member of IACP and has a WSET Level 2 Award in Spirits. Food & Wine's Editorial Guidelines Updated on June 1, 2020 Print Rate It Share Share Tweet Pin Email Photo: Photo by Greg DuPree / Prop Styling by Claire Spollen / Food Styling by Chelsea Zimmer Active Time: 30 mins Total Time: 1 hrs Yield: 4 Ingredients 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 Directions 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. Rate it Print