I have no words.
Alright — that’s not entirely true. I usually always have words: chatty, rambly, and occasionally off-topic. Today, though, I’ll keep it short because these sandwiches speak for themselves.
These Lobster BLTs are outrageous.
They’re deceptively simple to assemble but luxuriously indulgent. Yes, lobster is expensive, and using two tails per sandwich would be over-the-top — but that’s the point. If you want a show-stopping sandwich, this is it.
I once asked Eddie if he wanted BLTs for dinner and he said no — that they “didn’t have enough meat.” I was incredulous. BLTs are classic comfort food for a reason. I couldn’t stop thinking about them, especially the idea of swapping lobster for the usual protein. So I made Lobster BLTs. I sent Eddie a photo with the message: “Are you sure you still don’t want a BLT?” He was home in 15 minutes.
Putting a BLT together isn’t complicated, and I’m a little embarrassed to call this a “recipe,” but the lobster elevates everything. And the mayo — a slightly sweet, smoky spread — is irresistible. I’d eat it with a spoon if I had to.
I haven’t always loved mayo, but I’ve always made an exception for BLTs. A good mayo-based spread is essential: it rounds out the tomato and bacon and complements the lobster’s sweetness. I still prefer a little more bacon than anything else, but the lobster adds a decadent twist.
This feels like an ideal Monday to me.
Lobster BLTs with Sweet and Smoky Mayo
2
appropriately, 1 obnoxiously
30mins
Ingredients
- 4 (or just 2 lobster tails)
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 garlic clove, minced
- 1 tomato, sliced (seasoned with salt and pepper)
- a few leaves of butter lettuce
- 8 slices cooked bacon
- 4 slices of bread, toasted
Sweet and Smoky Mayo
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 teaspoons honey
- 1/2 teaspoon smoked paprika
Instructions
- Pat the lobster tails dry with paper towels. Heat a skillet over medium heat and add the olive oil and butter. Once the butter has melted, add the garlic and then the lobster, tossing to coat. Cook, turning occasionally, until the lobster is opaque and bright red, about 4–5 minutes.
- Immediately assemble the BLTs. Spread the sweet and smoky mayo on the inside of each slice of toast. Layer lettuce, tomato, bacon, and the cooked lobster. Serve right away and enjoy.
Sweet and Smoky Mayo
- Whisk the mayonnaise, Dijon, honey, and smoked paprika together until smooth. Store refrigerated in a sealed container for a few days.
p.s. I’m probably going to frame that bacon photo.