Description

Craving an indulgent, flavorful sandwich that elevates a timeless favorite? These Lobster BLTs with Sweet and Smoky Mayo are your perfect choice! Featuring tender, garlic-butter lobster tails, crisp bacon, juicy tomatoes, butter lettuce, and a sweet-smoky mayo, all layered on toasted bread, this sandwich is a delightful blend of rich, savory, and fresh flavors

Ingredients

Lobster BLTs

Lobster Tails (2–4, depending on size): Provide tender, luxurious seafood.
Olive Oil (1 Tbsp): Enhances cooking and flavor.
Unsalted Butter (1 Tbsp): Adds richness to the lobster.
Garlic Clove (1, minced): Brings savory, aromatic depth.
Tomato (1, sliced, seasoned with salt and pepper): Offers juicy, fresh flavor.
Butter Lettuce (a few leaves): Provides crisp, tender greens.
Bacon (8 slices, cooked): Adds smoky, crispy texture.
Bread (4 slices, toasted): Creates a sturdy, golden base.

Sweet and Smoky Mayo

Mayonnaise (⅓ cup): Forms a creamy, rich base.
Dijon Mustard (1 Tbsp): Adds tangy, sharp depth.
Honey (2 tsp): Brings subtle sweetness.
Smoked Paprika (½ tsp): Infuses smoky, warm flavor.

Substitutions and Variations

Lobster Tails: Swap with shrimp, crab meat, or tofu for vegetarian (cook tofu 3–4 minutes per side).
Bread: Use gluten-free bread, keto bread, or lettuce wraps for keto (~2–3g net carbs per serving).
Mayonnaise: Replace with Greek yogurt (non-vegan) or vegan mayo for dairy-free.
Bacon: Swap with turkey bacon, prosciutto, or vegan bacon for vegetarian.
Keto Adjustment: Use keto bread or lettuce wraps, reduce honey to ½ tsp (~2–3g net carbs per serving).
Gluten-Free Version: Use gluten-free bread; ensure bacon and mayo are gluten-free.
Vegan Version: Swap lobster with tofu, bacon with vegan bacon, and mayo with vegan mayo.
Spicy Version: Add a pinch of cayenne or ½ tsp hot sauce to the mayo.

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Instructions

Step 1: Make the Sweet and Smoky Mayo

In a small bowl, whisk together ⅓ cup mayonnaise, 1 Tbsp Dijon mustard, 2 tsp honey, and ½ tsp smoked paprika until smooth.
Store in a sealed container in the refrigerator until ready to use (up to 3 days).

Tip: Whisk thoroughly for a smooth texture; taste and adjust seasoning if needed.

Step 2: Cook the Lobster Tails

Pat 2–4 lobster tails dry with paper towels.
Heat a skillet over medium heat and add 1 Tbsp olive oil and 1 Tbsp unsalted butter.
Once butter melts, add 1 minced garlic clove and stir briefly.
Add lobster tails, tossing to coat in the garlic butter. Cook, flipping occasionally, until opaque and bright red, about 4–5 minutes (internal temperature 140°F).

Tip: Use kitchen shears to cut lobster shells for easier removal after cooking; avoid overcooking to keep lobster tender.

Step 3: Assemble the BLTs

Toast 4 slices of bread until golden.
Spread sweet and smoky mayo on both sides of each toasted slice.
Layer each sandwich with a few leaves of butter lettuce, 1–2 slices of seasoned tomato, 2 slices of cooked bacon, and 1–2 lobster tails (meat removed from shell).
Top with another slice of toasted bread.

Tip: Slice lobster tails in half lengthwise for easier layering; assemble quickly to keep bread crisp.

Step 4: Serve

Serve immediately and enjoy while warm.

Tip: Cut sandwiches diagonally for a classic presentation; serve with extra mayo on the side