Lobster Blt Recipe

Make basil mayo

Place mayonnaise, basil leaves, lemon juice, garlic, Dijon, olive oil, salt, and pepper in a small food processor or blender. Pulse until the basil is finely incorporated and the mixture is smooth and bright green, about 10–20 seconds. Taste and adjust salt and lemon if needed. Transfer to a small bowl and refrigerate while you prepare the rest (can be made up to 1 day ahead).

Prepare bacon

Preheat oven to 400°F (200°C). Arrange bacon in a single layer on a rimmed baking sheet lined with foil and a rack if you have one. Bake until crisp, 12–18 minutes depending on thickness. Remove, drain on paper towels, and keep warm. Alternatively, cook in a skillet over medium heat until crisp and drain.

Prepare lobster

If using refrigerated cooked lobster, pat the meat dry and cut large pieces into bite-sized chunks. In a medium skillet over medium heat, melt 1 tbsp butter. Add lobster, a squeeze of the halved lemon (about 1–2 tsp juice), 1/8 tsp salt, and a generous pinch of pepper. Sauté just until heated through and edges are slightly seared, about 1–2 minutes. Remove from heat and toss with remaining 1 tbsp melted butter. Keep warm.

Toast and butter rolls

Heat a clean skillet or griddle over medium heat. Spread remaining softened butter on the cut sides of the rolls. Place rolls cut-side down in the skillet and toast until golden and crisp, about 1–2 minutes. Remove from heat.

Slice tomato and assemble

Slice the tomato into 1/3" (8 mm) thick slices. Lightly season both sides with a pinch of kosher salt and a few turns of black pepper. Spread about 1½ tablespoons of basil mayo evenly on the bottom half of each toasted roll and a thin swipe on the top half. On each sandwich bottom, layer 2 leaves of lettuce, 2–3 tomato slices, 2 slices of bacon, and about 1/4 cup (approx. 1/4 of the prepared amount) of the warm buttered lobster. Finish with the top bun and press briefly to set.

Serve

Cut sandwiches in half if desired and serve immediately while the lobster and bacon are still warm. Provide extra lemon wedges and remaining basil mayo on the side.