Lobster BLT
Ellen Whiteman
A delicious Lobster BLT sandwich made with bacon, mayonnaise, ketchup, sweet relish, salt, pepper, avocados, lemon juice, bakery white bread, lettuce leaves, tomato slices, and lobster meat.
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15 mins
20 mins
Nutritional Value
Ingredients
thick-cut, applewood-smoked
good
pitted and peeled
lightly toasted
¾-inch-thick, 1 large tomato
sliced
Instructions
Preheat the oven to 400 degrees.
Place a baking rack on a sheet pan and lay the bacon on the rack in a single layer. Roast the bacon for 15 to 20 minutes, until browned. Transfer to a plate lined with paper towels and set aside.
Whisk together the mayonnaise, ketchup, relish, ¼ teaspoon salt, and ⅓ teaspoon pepper in a medium bowl and set aside.
Slice the avocados crosswise ¼ inch thick, place the slices in a bowl with the lemon juice, toss gently, and set aside.
Place 4 slices of toast on a board and slather them generously with the dressing. On each sandwich, place first a lettuce leaf, then a layer of avocado, then a slice of tomato. Sprinkle generously with salt and pepper. Cut a slice of bacon in half and place both halves on the tomato. Top with a quarter of the lobster. Generously spread more sauce on the remaining 4 slices of toast and place them, sauce side down, on the sandwiches. Serve immediately.
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