Lobster BLT sandwich
Lobster tails elevate the humble BLT into something special.
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!Skip to next paragraph
The Gourmand Mom
Amy Deline is a stay at home mom to three little boys. She’s a former early childhood educator with a lifelong passion for home-cooking. Amy is the author and photographer behind The Gourmand Mom, a blog which celebrates food through simple and perfectly seasonal recipes, fit for a gourmet feast among friends or a relaxed family dinner.
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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:
4-6 slices bacon, cooked
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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