Recipe courtesy of Ben Ford

Lobster BLT

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  • Level: Easy
  • Total: 25 min
  • Prep: 25 min
  • Yield: 4 sandwiches
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4 roasted garlic cloves

1 large egg yolk*

2 teaspoons fresh lemon juice

1/3 teaspoon Dijon mustard

1/4 cup extra-virgin olive oil

3 tablespoons vegetable oil

Salt and freshly ground black pepper

For assembly:

1 pound cooked lobster meat, preferably Maine lobsters

1/2 pound melted butter

8 slices country white bread, toasted

Pea Aioli

8 slices applewood smoked bacon, cooked

12 oven-roasted tomatoes

1/2 cup pea sprouts

1 1/2 avocados, sliced


  1. Mash garlic into a paste. Whisk together yolk, lemon juice, and mustard in a bowl. Combine oils and add, a few drops at a time, to yolk mixture, whisking constantly, until all oil is incorporated and mixture is emulsified. Whisk in garlic paste and season with salt and pepper, to taste. If the aioli is too thick, whisk in 1 or 2 drops of water.;


  1. Warm lobster in melted butter and set aside. Toast white bread. Smear with aioli. Layer bacon, lobster, tomatoes, sprouts and avocado.