Step up your BLT game with a gourmet twist and make this buttery Connecticut-style lobster BLT! Served on a toasted brioche bun, this decadent lobster sandwich elevates a diner food classic into a mouth-watering meal worthy of company. BLTs don’t get more delicious than this, and it couldn't be easier or quicker to prepare.

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

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Best Lobster Meat for BLTs
Step-by-Step Instructions
Perfect Pairing
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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.

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.

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

Step-by-Step Instructions

Step 1: We begin by shelling our lobster (photo 1). 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 brown wooden cutting board with pieces of the shell around it.

Step 2: Now that we shelled our lobster, 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 (photo 2). 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 meat heating in melted butter in a red Dutch oven on the stove-top range.

Step 3: 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.

Step 4: Now all that's left is to put together our lobster BLTs and finish the meat with a generous squeeze of fresh lemon (photos 3 and 4).

The bun on a brown wooden plate with lettuce, bacon and lobster layered on top of the bread.

A hand squeezing fresh lemon juice on top of the lobster before putting the top bun on the meat.

See? Easy and elegant all in one meal. And for more party sandwiches, you'll also love these Buffalo chicken subs and crab cake sliders.

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

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.

Cheers!

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