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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🐟 Pescatarian

15 mins

20 mins

Nutritional Value

fats - unknown
protein - unknown
carbs - unknown


Total: 12Serves: 4
4 slices thick-cut applewood-smoked bacon

thick-cut, applewood-smoked

1/2 cup good mayonnaise


1/4 cup ketchup
1 tablespoon sweet relish
1/4 teaspoon Kosher salt
33/100 teaspoon freshly ground black pepper
2 ripe ripe Hass avocados

pitted and peeled

1 juice of lemon juice
8 slices good bakery white bread

lightly toasted

4 large Bibb, Boston, or butter lettuce leaves
4 slices ripe red tomato slices

¾-inch-thick, 1 large tomato

1/2 pound cooked lobster meat



Step 1 : Preheat the oven

Preheat the oven to 400 degrees.

Step 2 : Roast the bacon

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.

Step 3 : Prepare the dressing

Whisk together the mayonnaise, ketchup, relish, ¼ teaspoon salt, and ⅓ teaspoon pepper in a medium bowl and set aside.

Step 4 : Slice the avocados

Slice the avocados crosswise ¼ inch thick, place the slices in a bowl with the lemon juice, toss gently, and set aside.

Step 5 : Assemble the sandwich

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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