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.
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