BLT Lobster Rolls

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  • Level: Easy
  • Total: 45 min
  • Prep: 15 min
  • Cook: 30 min
  • Yield: 4 servings
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Kosher salt

2 live lobsters (1 1/4 to 1 1/2 pounds each)

5 slices bacon

1/3 cup mayonnaise

1 stalk celery, finely chopped, plus 1 tablespoon chopped celery leaves

2 tablespoons chopped fresh basil

2 tablespoons fresh lemon juice

2 tablespoons unsalted butter

4 top-split hot dog buns

Freshly ground pepper

4 leaves Boston or Bibb lettuce

1 tomato, halved and thinly sliced

1 tablespoon chopped fresh chives


  1. Fill a large pot with about 2 inches of water. Add 1 tablespoon salt and bring to a boil. Add the lobsters, cover and cook until the shells are bright red, about 10 minutes. Remove to a colander using tongs, then rinse under cold water to cool slightly.
  2. Remove the meat from each lobster: Twist off the claws and tail. Remove the flippers at the end of the tail and insert your thumb to force out the meat. Crack the claws with the flat side of a knife or a lobster cracker; remove the meat. Roughly chop the lobster meat, transfer to a bowl and chill 15 minutes.
  3. Meanwhile, preheat the oven to 400 degrees F. Lay the bacon on a foil-lined baking sheet and bake until browned and crisp, about 15 minutes; drain on paper towels. Combine the mayonnaise, chopped celery, basil and lemon juice in a large bowl; set aside.
  4. Melt the butter in a large skillet over medium heat; add the buns and toast about 2 minutes per side. Spread about 1 tablespoon of the herbed mayonnaise in each roll. Stir the lobster meat into the remaining mayonnaise and season with salt and pepper. Fill each roll with a lettuce leaf, 1 slice of bacon, some lobster salad and a few tomato slices. Sprinkle with the celery leaves and chives. Crumble the remaining bacon slice and sprinkle on top.