Ina Garten Lobster BLTs is made with thick-cut applewood-smoked bacon, good mayonnaise, ketchup, sweet relish, ripe Hass avocados, lemon juice, good bakery white bread, Bibb lettuce leaves, ripe red tomato slices, and cooked lobster meat. This delicious Lobster BLTs recipe creates a tasty lunch or dinner that takes about 30 minutes to prepare and can serve up to 4 people.
This Lobster BLTs Recipe Is From Modern Comfort Food Cookbook by Ina Garten
Ingredients Needed:
- 4 slices thick-cut applewood-smoked bacon (such as Nodine’s)
- 120 ml good mayonnaise (such as Hellmann’s) / ½ cup good mayonnaise
- 60 ml ketchup (such as Heinz) / ¼ cup ketchup
- 15 ml sweet relish / 1 tablespoon sweet relish
- Kosher salt and freshly ground black pepper (to taste)
- 2 ripe Hass avocados, pitted and peeled
- Juice of 1 lemon
- 8 slices (1.25 cm thick) good bakery white bread, lightly toasted / 8 (½-inch-thick) slices good bakery white bread
- 4 large Bibb, Boston, or butter lettuce leaves
- 4 slices (0.6 cm thick) ripe red tomato (from 1 large tomato) / 4 (¼-inch-thick) ripe red tomato slices (1 large tomato)
- 225 g cooked lobster meat, sliced / ½ pound cooked lobster meat
How To Make Lobster Blts?
- Preheat the oven to 200°C (400°F): Place a baking rack on a sheet pan and lay the bacon on the rack in a single layer. Roast the bacon for 15 to 20 minutes, until browned. Transfer to a plate lined with paper towels and set aside.
- Prepare the dressing: In a medium bowl, whisk together the mayonnaise, ketchup, relish, ¼ teaspoon salt, and ⅛ teaspoon pepper. Set aside.
- Prepare the avocados: Slice the avocados crosswise into 0.6 cm thick slices, place them in a bowl with the lemon juice, toss gently, and set aside.
- Assemble the sandwiches: Place 4 slices of toast on a board and slather them generously with the dressing. On each slice, place a lettuce leaf, followed by a layer of avocado, a slice of tomato, and a sprinkle of salt and pepper. Cut a slice of bacon in half and place both halves on the tomato. Top with a quarter of the lobster.
- Finish the sandwiches: Generously spread more sauce on the remaining 4 slices of toast and place them, sauce side down, on the sandwiches. Serve immediately.
Recipe Tips:
- Choose good bacon: Use thick-cut applewood-smoked bacon for a smoky flavor and crispy texture.
- Lightly toast the bread: This keeps the bread crisp and prevents it from getting too hard.
- Make the dressing ahead: Prepare the dressing earlier and chill it so the flavors blend better.
- Be gentle with avocados: Slice avocados carefully and add lemon juice right away to keep them from browning.
- Assemble just before serving: Put the sandwiches together right before eating to keep the bread from getting soggy.
How To Store Leftovers?
- Refrigerate: First, let the leftover Lobster BLTs cool until they reach room temperature. Then, wrap them tightly in plastic wrap or place them in an airtight container. Refrigerate for up to 2 days.
Nutrition Facts
Serving Size: 1 sandwich (based on 4 servings)
- Calories: 450
- Total Fat: 25g
- Saturated Fat: 6g
- Cholesterol: 75mg
- Sodium: 950mg
- Potassium: 500mg
- Total Carbohydrate: 30g
- Dietary Fiber: 4g
- Sugars: 6g
- Protein: 22g
Try More Ina Garten Recipe:
- Ina Garten Ultimate Tuna Melts
- Ina Garten Seared Tuna & Avocado Rolls
- Ina Garten Spicy Pimento Cheese Spread
Ina Garten Lobster Blts
Description
Ina Garten Lobster BLTs is made with thick-cut applewood-smoked bacon, good mayonnaise, ketchup, sweet relish, ripe Hass avocados, lemon juice, good bakery white bread, Bibb lettuce leaves, ripe red tomato slices, and cooked lobster meat. This delicious Lobster BLTs recipe creates a tasty lunch or dinner that takes about 30 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Preheat the oven to 200°C (400°F): Place a baking rack on a sheet pan and lay the bacon on the rack in a single layer. Roast the bacon for 15 to 20 minutes, until browned. Transfer to a plate lined with paper towels and set aside.
- Prepare the dressing: In a medium bowl, whisk together the mayonnaise, ketchup, relish, ¼ teaspoon salt, and ⅛ teaspoon pepper. Set aside.
- Prepare the avocados: Slice the avocados crosswise into 0.6 cm thick slices, place them in a bowl with the lemon juice, toss gently, and set aside.
- Assemble the sandwiches: Place 4 slices of toast on a board and slather them generously with the dressing. On each slice, place a lettuce leaf, followed by a layer of avocado, a slice of tomato, and a sprinkle of salt and pepper. Cut a slice of bacon in half and place both halves on the tomato. Top with a quarter of the lobster.
- Finish the sandwiches: Generously spread more sauce on the remaining 4 slices of toast and place them, sauce side down, on the sandwiches. Serve immediately.
Notes
- Choose good bacon: Use thick-cut applewood-smoked bacon for a smoky flavor and crispy texture.
- Lightly toast the bread: This keeps the bread crisp and prevents it from getting too hard.
- Make the dressing ahead: Prepare the dressing earlier and chill it so the flavors blend better.
- Be gentle with avocados: Slice avocados carefully and add lemon juice right away to keep them from browning.
- Assemble just before serving: Put the sandwiches together right before eating to keep the bread from getting soggy.
Ina Garten Lobster Blts