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August 19, 2020

Connecticut-Style Lobster BLT

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Step up your BLT game with a gourmet twist! Served on a toasted brioche bun, this buttery Connecticut-style lobster BLT elevates a diner food classic into a mouth-watering meal worthy of company. BLTs don’t get more decadent than this.

A Connecticut-style lobster BLT with chips around it, a lobster claw cracker on the side and a beer in the background.

When entertaining, sometimes you want to keep it fancy and elegant. My coq au vin and red wine-braised short ribs are perfect for that sort of occasion. But other times call for a more casual meal. Think a leisurely summer gathering on the backyard patio.

That said, you don’t want to serve some ho-hum, average-tasting meal. You still want a meal that’s sure to impress and leave everyone feeling satisfied and happy. That’s where this lobster BLT has your back.

On top of being effortlessly loaded with flavor, this BLT of the sea also couldn’t be easier to make, which helps take a load of stress off when hosting. Preparation takes hardly any time, so you’ll have plenty of extra time on your hands to sip on cocktails and chitchat rather than run around in the kitchen trying to get an elaborate meal on the table. Sometimes simple is best, and this Connecticut-style lobster BLT proves it.

A close-up view of a Connecticut lobster BLT with chips on the side on a wooden plate.

Best Lobster Meat for BLTs

While you could use only lobster tails, I like to use whole lobsters for these BLTs. With a whole lobster, we also get the claw meat, which is sweeter and more tender than the tail meat. Both are delicious, of course. I’m certainly not knocking the tail meat, but having that mix of textures and flavors makes for an even tastier sandwich.

You can cook your own whole lobster, but if you’re like me and don’t have it in you to cook live lobsters, some grocery stores sell cooked whole lobsters. I can find these lobsters at my Safeway. Here are the cooked whole lobsters I picked up at the store.

Two whole lobsters that have been cooked and still in their shells.

If you don’t see them in the display, ask the person behind the seafood counter if that’s an option for you. Online sellers are another possibility, and I’ve even seen Whole Foods sell claw meat and tails separately.

How to Make

Get ready for some seriously easy cooking. We begin by shelling our lobster. For this step, I recommend using a claw cracker to break open the claw and knuckle shells and sharp kitchen shears to access the tail meat. A meat mallet and rolling pin also work for breaking open the shells.

If you've never messed with whole lobsters and would like a tutorial, this guide on how to shell lobsters from Maine Lobster Now is handy.

Admittedly, this step can be a little messy, so I recommend taking care of this ahead of time and then storing in an airtight container in the refrigerator for a day or two. And, hey, that makes entertaining even easier because you don’t have to worry about clean up.

The lobster meat on a wooden cutting board after it's been shelled.

To prepare the bacon, I prefer to cook it in the oven. I take care of this by placing thick-cut bacon on a large parchment paper-lined baking sheet and baking in a 400-degree oven for 10 minutes. Then, I flip the bacon, bake for another five minutes and tada! Perfectly cooked bacon.

The bacon after cooking in the oven on a large baking sheet.

That said, if you prefer to cook your bacon in a skillet, that's completely fine. Just please do me a favor and save that bacon grease. Reserved bacon grease makes a delicious roux for my shrimp and crab gumbo.

Now that we shelled our lobster and prepared our bacon, we're ready for the final steps. We melt butter in a small saucepan. After it melts, we add our lobster and cook just until the lobster is warm. This should only take a few minutes. Since our lobster is already cooked, we don't want to leave it on the heat any longer than necessary.

The lobster cooking in the butter on the stove.

While the lobster heats, this is the perfect time to toast our brioche buns. Usually, BLTs are served on regular toasted white sandwich bread, but let’s be honest. Brioche buns are far superior. Lobster deserves the best of the best, so toasted brioche buns are the only way to go.

For toasting, we simply place the buns in a 350-degree oven for three to five minutes. And just like that, we have toasted brioche buns that really make this lobster sandwich something special.

Now all that's left is to put together our lobster BLTs and finish the meat with a generous squeeze of fresh lemon. See? Easy and elegant all in one meal.

Looking down on the Connecticut-style lobster BLT on a light-colored placemat with a beer and claw cracker.

Perfect Pairing

I truly believe a Belgian-style witbier is as good as it gets when it comes to lobster. With one sip and a bite of this Connecticut-style lobster BLT, I have no doubt you'll agree. The bright citrus notes of the witbier are the perfect match to our buttery lobster, and it's light enough that it won't overpower our delicate lobster.

When the mood for wine strikes, look no further than a chardonnay. This wine is refreshing enough for a warm evening on the patio, and you’ll love how the buttery quality of chardonnay complements our Connecticut-style lobster.

For a low-key yet impressive meal, I hope you try this Connecticut-style lobster BLT. Please let me know how you enjoyed this recipe in the comment section and don’t forget to sign up for my newsletter. You can also catch me on Instagram, Pinterest, Facebook and Twitter.

Cheers!

A straight-on shot of the lobster BLT with a beer in the background.
A hand grabbing the lobster BLT.

Need More Lobster Recipes?

  • Maine-style lobster roll
  • Grilled lobster fettuccine in lemon Alfredo sauce
  • Herbed summer lobster and corn chowder
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A Connecticut-style lobster BLT with chips around it, a lobster claw cracker on the side and a beer in the background.

Connecticut-Style Lobster BLT


★★★★★

5 from 7 reviews

  • Author: Amanda McGrory-Dixon
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4 sandwiches 1x
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Description

Step up your BLT game with a gourmet twist! Served on a toasted brioche bun, this buttery Connecticut-style lobster BLT elevates a diner food classic into a mouth-watering meal worthy of company. BLTs don’t get more decadent than this.


Ingredients

Scale

1 cup salted butter
2 cups cooked lobster meat, about 4 whole lobsters
4 brioche burger buns
Green leaf lettuce
Tomato slices
8 cooked bacon slices
Mayonnaise
1 tablespoon melted salted butter
4 lemon slices


Instructions

  1. Melt the butter in a small saucepan over medium heat. Add the lobster and cook just until the lobster is warmed. Don't cook longer than to reheat the lobster. 
  2. As the lobster warms, place the brioche burger buns into a 350-degree oven and bake until toasted, about three to five minutes. 
  3. Layer the toasted brioche buns with green leaf lettuce, tomato slices and two pieces of bacon per sandwich on the bottom piece of bread. Spread mayonnaise on the top piece of bread. 
  4. Using a slotted spoon, remove the lobster from the melted butter and place on top of the bacon. Squeeze the juice from a lemon slice onto the lobster. Place the top bun on the lobster. Enjoy!

Notes

  • For full tips, please see blog post.
  • Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
  • Category: Burgers and Sandwiches
  • Method: Stove-Top
  • Cuisine: American

Nutrition

  • Serving Size: 1 sandwich
  • Calories: 615
  • Sugar: 6
  • Sodium: 800
  • Fat: 22
  • Saturated Fat: 6
  • Unsaturated Fat: 13
  • Trans Fat: 0
  • Carbohydrates: 29
  • Fiber: 2
  • Protein: 70
  • Cholesterol: 261

Keywords: Connecticut lobster BLT

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Reader Interactions

Comments

  1. Capri Lilly says

    August 26, 2020 at 2:34 pm

    This defintely was mouthwatering! The lobster and the bacon together taste perfect! Will be making this again and again!

    ★★★★★

    Reply
    • Amanda McGrory-Dixon says

      August 26, 2020 at 5:46 pm

      Yay! That makes me so happy, Capri!

      Reply
  2. Amy says

    August 26, 2020 at 4:00 pm

    Oh my goodness..... this is like heaven on a plate! Although my daughter would be more impressed by the fact that you served it with crisps! What a great idea and recipe looks very doable. Maybe I'll do this for Father's Day (I'm in Aus so its in Sept).

    Reply
    • Amanda McGrory-Dixon says

      August 26, 2020 at 5:47 pm

      This would be perfect for Father's Day! I hope the whole family loves it.

      Reply
  3. Artemis Eats says

    August 26, 2020 at 4:05 pm

    I don't like seafood much but this recipe looks good enough to get me past my reservations!

    Reply
    • Amanda McGrory-Dixon says

      August 26, 2020 at 5:47 pm

      It definitely will!

      Reply
  4. Alexandra says

    August 26, 2020 at 4:36 pm

    This is perfect for entertaining - so elegant and creative - not to mention, delicious! Lobster is always a good idea!

    ★★★★★

    Reply
    • Amanda McGrory-Dixon says

      August 26, 2020 at 5:47 pm

      I can never get enough!

      Reply
  5. Magali says

    August 26, 2020 at 5:58 pm

    Mouthwatering recipe! I have never had a lobster burger. This one looks amazing!

    ★★★★★

    Reply
    • Amanda McGrory-Dixon says

      August 26, 2020 at 6:05 pm

      It’s delicious! Hope you get a chance to try it.

      Reply
  6. Amanda Marie Boyle says

    August 27, 2020 at 4:10 am

    Reminds me of my road trip through New England a few years ago! Love it!

    ★★★★★

    Reply
    • Amanda McGrory-Dixon says

      August 31, 2020 at 2:24 pm

      The food up here is amazing! This sandwich definitely takes me back.

      Reply
  7. Debra says

    August 27, 2020 at 5:41 pm

    Nice flavor explosion! What a decadent sammie. Love it.

    ★★★★★

    Reply
    • Amanda McGrory-Dixon says

      August 31, 2020 at 2:25 pm

      Thanks, Debra! It’s beyond decadent.

      Reply
  8. Maren says

    August 28, 2020 at 1:27 am

    Sounds perfect for anyone who wants a new type of BLT!

    ★★★★★

    Reply
    • Amanda McGrory-Dixon says

      August 31, 2020 at 2:26 pm

      Couldn’t agree more!

      Reply
  9. Sanna says

    August 28, 2020 at 1:45 am

    My son read the recipe and he said it’s fantastic. He will try it out.

    ★★★★★

    Reply
    • Amanda McGrory-Dixon says

      August 31, 2020 at 2:26 pm

      Hope he loves it!

      Reply

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About Me

I'm a Denver-based lady and believe life is best spent with comforting meals, tasty beverages and good company. When I'm not playing in the kitchen, I'm probably exploring new breweries with my husband, Matt, or obsessing over my adorable dog, Baylor. Read More…

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