Lobster BLT sandwich

Lobster tails elevate the humble BLT into something special.

By , The Gourmand Mom

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    A lobster BLT sandwich on a croissant replaces the lettuce with delicious lobster tails.
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A lobster BLT sandwich is elegant in its simplicity as an unassuming sandwich on a croissant. Between flakey, buttery layers of golden croissant lies a decadent lobster salad, lightly tossed in a champagne tarragon dressing. A few slices of crispy applewood smoked bacon, and some ripe red tomatoes complete the dish. It’s a BLT sandwich in every sense of the word, simply swapping the traditional lettuce for a bit of luscious lobster; the perfect way to raise the level of a classic BLT sandwich into a special meal!

Lobster BLT Sandwiches
Makes 2 sandwiches

For the Champagne Tarragon Lobster Salad:
1 pound lobster tail(s), cooked and chopped*
2 tablespoons good-quality mayonnaise
1 tablespoon champagne vinegar (can substitute white wine vinegar or lemon juice)
1/2 shallot, finely diced
5-6 fresh tarragon leaves, chopped
Salt and pepper

For the BLTs:
2 croissants
4-6 slices bacon, cooked
Tomatoes, sliced
Romaine lettuce, optional

To prepare the salad, whisk together the mayonnaise and champagne vinegar until smooth. Stir in the fresh tarragon and shallot. Season with salt and freshly ground black pepper, as desired. Toss the lobster with dressing. Refrigerate until ready to serve.

To assemble the sandwiches, split a croissant in half. Place 2-3 slices of crisp bacon on the croissant. Top with fresh tomato slices and a generous scoop of lobster salad.

* For ease and convenience, this recipe utilizes lobster tails. (You can use the meat from a whole boiled or steamed lobster, if desired.) My grocery store carries freshly frozen lobster tails in the seafood department. Defrost the tails in the fridge for several hours before using, until they are mostly defrosted and flexible. To roast the lobster tails, preheat oven to 450 degrees. Use kitchen shears to snip a slit through the top of the shell from the body end to the fan end. Carefully separate and lift the lobster meat from the shell, leaving it attached at the fan end. Rest the lobster meat atop the split shell. Drizzle with a tablespoon or two of melted butter. Bake for about 15 minutes, or until the lobster reaches an internal temperature of at least 145 degrees. Adjust cooking time based on the size of your lobster tails and how frozen/defrosted they are.

Related post: Lobster Macaroni and Cheese

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The Christian Science Monitor has assembled a diverse group of food bloggers. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it. To contact us about a blogger, click here.

The Christian Science Monitor has assembled a diverse group of food bloggers. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it. To contact us about a blogger, click here.

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