Lobster BLT
Lobster BLT. Thick-cut grilled bread smothered with old bay mustard sauce and layered with butter lettuce, heirloom tomatoes, crispy applewood bacon, and grilled lobster tail. A BLT the fancier way. Happy Saturday guys hope everyone is enjoying a good cocktail !!
Nothing like a classic and simple BLT…but it’s Saturday and the weather is nice and we’re at the beach…so lets make that an elevated BLT. This is the fancier more decadent version of your classic BLT sandwich. And trust me, it’s so much better.
Grilled, thick-cut bread to get that charred, smoky grill flavor. Smothered with an old bay mustard sauce. Layered with your classics…bacon, lettuce, tomato. But here is where it gets good. Topped with a grilled buttery lobster tail. Finish with the last piece of bread then slice these up for the perfect Saturday night beach dinner. And the bonus? So easy to make.
Today is a really nice and sunny night at the beach. I made my classic margs so we are serving these sandwiches up with a nice beachy cocktail. We also grilled some shrimp, some wings, and some hot dogs….a biiiiig grilling night. And let’s just say a little too much food. But it was all so good. And of course we had to save room for dessert because I also made a ricotta cake today.
It’s been a super fun Saturday at the beach. We had some company this weekend, so that’s where the menu got to be so big. But happy hour was well enjoyed, these sandwiches are so delicious, and now it’s time for a little going out reward to the club with my friend and my brother.
Happy Saturday guys !! I hope you all had as much fun of a weekend so far as I have. I have a feeling I am going to be sad to see this one go !!
Ingredients
4 (6 ounce) lobster tails
2 tablespoons clarified butter
salt, pepper, and paprika
8 slices thick-cut bread
olive oil for drizzling
1 cup mayonnaise
2 tablespoons dijon mustard
1 teaspoon old bay
2 large heirloom tomatoes; sliced
butter lettuce
1 pound bacon; cooked
fresh basil leaves for serving
Directions
In a grill pan, add the lobster tails. Drizzle 1/2 tablespoon of clarified butter on each lobster tail. Sprinkle with salt, pepper, and paprika. Grill over medium heat for about 10 minutes or until cooked through. Remove the lobster meat from the shell and set aside.
Drizzle the bread with olive oil. Sprinkle with salt and pepper. Grill over medium heat until charred and toasted on each side.
Make the mustard sauce. In a small bowl, add the mayonnaise, dijon mustard, and old bay. Stir to combine.
Assemble the sandwiches. Spread the mustard sauce on 4 of the slices of bread. Layer with lettuce, tomatoes, and bacon. Top with lobster tail and another slice of bread. Serve topped with fresh basil leaves.
