Connecticut-Style Lobster BLT Recipe
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.
How to Make the Best Connecticut-Style Lobster BLT
This Connecticut-style lobster BLT takes a classic sandwich and elevates it to elegant entree status. By combining succulent lobster meat with the traditional BLT toppings of crispy bacon, fresh tomato, and crisp lettuce on a buttered brioche bun, you get a sandwich that’s both indulgent and surprisingly balanced. The key to this recipe is using high-quality cooked lobster meat and not overcooking it when warming in the butter.
The beauty of this sandwich lies in its simplicity and quality ingredients. The brioche bun provides a rich, slightly sweet counterpoint to the briny lobster, while the fresh vegetables and crispy bacon add textural contrast. The lemon juice squeezed over the lobster brightens all the flavors and adds a professional finishing touch that makes this feel like a restaurant-quality meal.
Perfect for a special lunch, dinner date, or when you want to impress guests, this Connecticut-style lobster BLT is sure to become a go-to favorite. At just 615 calories per sandwich, it’s a surprisingly reasonable indulgence!
Connecticut-Style Lobster BLT
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
Lobster Butter
Sandwich Assembly
Instructions
Prepare the Lobster
- 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.
Toast & Assemble
- As the lobster warms, place the brioche burger buns into a 350-degree oven and bake until toasted, about three to five minutes.
- 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.
- 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 the most authentic Connecticut-style experience, use high-quality cooked lobster meat
- Don't overcook the lobster when reheating—just warm it through in the butter
- Toasting the brioche buns adds essential texture and keeps them from getting soggy