New England lobster, bacon, summer tomatoes, and a butter bun come together in a delicious twist on a classic American sandwich.
My salute to the United States of Delicious continues this month and features one of my favorite ingredients: lobster.
Who remembers the first time they tasted the King of Crustaceans? I was 16 years old and my parents and I were enjoying dinner at our family’s celebration restaurant, Bevo Mill, the epitome of fine dining on the South Side of St. Louis at the time. For my Sweet 16 dinner, Dad said I could order whatever I wanted, so being the greedy teen I was, I pointed to “Main Lobster…market price” and bless him, he said, “OK, pumpkin.”
Anxiously awaiting my prize, I don’t remember dinner conversation details, but I do remember thinking woo hoo when the waiter brought my platter that held my whole, bright red, freshly steamed lobster. Having no idea whatsoever how to eat the darn thing, the waiter obliged and cracked open the claws, tail, and remaining edible parts.
There I was, plastic bib tied around my neck, droplets of melted butter on the corners of my mouth, completely steeped in seafood heaven, when to my horror a strolling violinist—one of Dad’s musician friends—came to our table and played “Happy Birthday” to me. As a 16-year-old doing her best impression of a Roman at a food orgy, I was mortified and wanted to hide. Dad meant well, but it’s all in the timing, I guess.
Years later, a less traumatizing lobster experience was mine as a travel writer doing a story about Martha’s Vineyard. I’m still waiting to get to Maine, but when I do, you can bet the first thing off the plane will be to find a perfect lobster roll. In the meantime, this BLT Lobster Roll will do just fine, thanks very much. What I like about this recipe is there’s no “mayo versus butter” drama; there’s a little mayo to dress the lobster meat and the toasted, buttery roll is another rich accent.
To make a BLT Lobster Roll, which yields one sandwich, you’ll need these ingredients:
3 slices bacon
¼ pound lobster tail meat
1 tablespoon butter
1 brioche bun, halved
1 tablespoon mayonnaise
3 Roma tomato slices
1 large leaf butter lettuce
Preparing your lobster roll
Preheat oven to 400 F. Line baking sheet with parchment paper and arrange bacon slices on top. Cook 10-15 minutes, or until desired crispiness.
Prepare lobster tail according to package directions or ask the seafood department to steam it for you. Remove meat from tail. Remove the digestive track/vein from center and rinse the lobster meat before cutting into bite-size pieces. Here’s a good video for more information on breaking down a lobster tail.
In large skillet or griddle over medium heat, warm butter to coat pan.
Place both pieces of bun cut sides down on pan and cook about 30 seconds until golden. Remove buns from pan and set aside.
In bowl, toss chopped lobster meat with mayonnaise and set aside.
Assemble cooked bacon, tomato, lettuce, and lobster mix on toasted bun.
Frozen seafood handling tips
Be sure to thaw a frozen lobster tail before steaming. It’s safest to put it in the refrigerator and thaw 24 hours. If you need the tail meat sooner, run under cold (never hot) running water. Follow the cooking instructions on the seafood packaging. The shell will turn bright red to help indicate when it’s done.
It's believed a restaurant in Milford, Connecticut, popularized lobster rolls in the late 1920s. Lobster shacks soon popped up along the Connecticut coastline, and over the years, New England's sandwich gift to the country continued to gain popularity.
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Three Women in the Kitchen is an award-winning food blog offering today’s home cooks comforting, hearty recipes with a personal touch. The website also pays tribute to Deborah’s mother, Katie Reinhardt, and paternal grandmother, Dorothy Reinhardt (the “three women” in the kitchen). Whether you’re an experienced or a novice cook, you’ll find inspiration here to feed your families and warm your heart. Subscribe today so you won’t miss a single delicious detail.