Lobster BLTs with Smoky Mayo

Lobster BLTs with Sweet and Smoky Mayo are the ultimate treat when you want a classic sandwich made luxurious. This BLT combines buttery lobster, bacon, crisp lettuce, and ripe tomato with a homemade mayo that offers a touch of sweet heat. You will not believe how easy it is to throw together for a seriously elevated lunch or special dinner.

The first time I made these for a weekend lunch I was shocked how everyone quieted down at the table for once. It is that good and always gets requests for seconds.

Ingredients

• Lobster tails: bring tender ocean flavor. Aim for tails with a slight fresh scent and a vibrant shell. Avoid any fishy smell
• Olive oil: rounds out the cooking and adds a fruity base. Choose a high quality extra virgin oil for the best flavor
• Unsalted butter: for a rich finish. Look for pale color and freshness
• Garlic clove: provides an aromatic kick. Use fresh not jarred for boldest taste
• Tomato: sliced and seasoned adds juicy sweetness. Pick ripe yet firm tomatoes that give slightly under your thumb
• Butter lettuce: brings a delicate crunch. Leaves should be vibrant and crisp without brown edges
• Cooked bacon: gives smoky richness. Use thick cut bacon for extra texture
• Bread toasted: gives structure and crunch. Day old bread toasts more evenly and holds toppings well
• Mayonnaise: forms the creamy base. Go with full fat for flavor
• Dijon mustard: sharpens the sauce and brings balance. Smooth or whole grain both work well
• Honey: adds subtle sweetness. Local honey gives best nuance
• Smoked paprika: infuses smoky warmth. Look for Spanish smoked paprika for deep flavor

Step-by-Step Instructions

Prepare the Lobster:

Pat the lobster tails dry thoroughly with a paper towel. This helps achieve a buttery sear and prevents splattering. Heat a skillet over medium heat then add olive oil and butter. Let the butter melt fully until slightly foamy. Add the garlic and swirl it in the fat for about thirty seconds letting it become fragrant but not brown. Place the lobster tails in the skillet and toss to coat in the fat. Cook and flip every minute or so until the meat is opaque bright red and just firm. This takes about four to five minutes. Remove quickly so the lobster stays juicy

Make the Sweet and Smoky Mayo:

In a small bowl, whisk together mayonnaise, dijon mustard, honey, and smoked paprika. Stir until completely smooth and combined. Taste and adjust seasoning if needed

Assemble the BLTs:

Generously spread the sweet and smoky mayo on both insides of the toasted bread slices. Layer on the butter lettuce then slices of seasoned tomato then crisp bacon. Gently split the lobster tails lengthwise if too thick and stack on top of the bacon. Close with the remaining toasted bread slice

Serve:

Cut in half if you wish. Serve immediately while everything is warm and the mayo is melting into the bread

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Bacon is my forever favorite ingredient here. It reminds me of Sunday mornings when the whole house would fill with that wonderful smell and now the combo with lobster feels like a celebration of both tradition and a little luxury.

Storage Tips

Keep any extra sweet and smoky mayo in a tightly sealed jar in the refrigerator for up to three days. Leftover lobster can be cooled quickly and stored in a covered container for twenty four hours though it is always best enjoyed fresh. If you must store assembled sandwiches, wrap tightly and reheat gently on a skillet to refresh the bread.

Ingredient Substitutions

No lobster tails? Try cooked shrimp, crab, or even thick slices of grilled chicken. For a dairy free version use plant based butter. You can swap butter lettuce for romaine or another crisp leafy green. If you do not have smoked paprika a touch of chipotle powder adds a smoky touch.

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Serving Suggestions

Pair with crispy potato chips or a tangy slaw for a light summer meal. Serve open faced as a brunch item or slice into small portions for a luxe appetizer. I love these with iced tea, lemonade, or even a chilled glass of white wine.

A Little History

BLT sandwiches became popular in the early 1900s as a diner staple but lobster versions are a New England coastal favorite marrying land and sea. This twist is all about bringing those vacation flavors home any time of year.

Frequently Asked Questions About Recipes

→ How do I cook lobster tails for this sandwich?

Pat lobster tails dry, then sauté with olive oil, butter, and minced garlic until just opaque and bright red, about 4–5 minutes.

→ What makes the mayo sweet and smoky?

The mayo combines Dijon mustard, honey, and smoked paprika, whisked until creamy for a balanced sweet-smoky flavor.

→ Can I use other greens besides butter lettuce?

Yes, you can substitute with romaine, iceberg, or other leafy greens for added crunch and freshness.

→ What type of bread works best?

Sturdy, lightly toasted bread such as sourdough or country loaf holds the fillings and prevents sogginess.

→ How should leftovers be stored?

Store each component separately; keep the lobster and mayo in sealed containers in the refrigerator for best freshness.