Maine Lobster BLT from Ramsay Around The World

The First Time I Screwed This Up…

First time I tried a “lobster BLT,” I treated it like a regular sandwich.
Overcooked the lobster, raw onion slices slapped in, soggy bread sliding everywhere.

It was depressing.

What I missed — and what Gordon’s method drilled into me — was that this isn’t just a bigger BLT.
It’s a constructed experience: every element grilled, buttered, seasoned, layered with precision.

Now? It’s a sandwich that crunches, drips, and melts exactly the way it should.

Why This Works (And Where Most Go Wrong)

Where people usually fail:

• They cook lobster like chicken — too dry, too firm.
• They skip grilling avocado and onion — raw, watery ingredients kill texture.
• They slap it together in a rush — layers matter.

Gordon’s system:

• Butter-sauté the lobster so it stays juicy and luscious.
• Grill everything — bread, onion, avocado — for layered, smoky flavor.
• Build it smart — heavy at the base, light at the top, clean structural stacking.

Ingredients That Actually Matter

For the Seaweed Butter:

• ½ cup (115g) unsalted butter, room temp
• 2 tbsp edible seaweed (wakame or dulse), rehydrated and chopped
• 2 tbsp fresh tarragon, finely chopped
• Zest of 1 lemon
• 1 tsp minced garlic
• 1 tsp smoked paprika
• ¼ tsp salt

For the Maine Lobster BLT:

• 4 slices thick-cut bacon
• Seaweed butter
• Kosher salt + cracked black pepper
• 2 eggs
• 1 whole lobster, blanched, meat removed in one piece
• ½ avocado, pitted
• 1 yellow onion, sliced thick
• 2 slices artisanal bread
• 1 tbsp mayonnaise
• 2 tbsp chopped seaweed
• 1 lemon (for zest)
• 1 heirloom tomato, thick slices
• Baby gem lettuce

Mistakes To Avoid:

• Don’t grill bread dry — always oil or butter it first.
• Don’t overcook the lobster — it should just turn opaque.
• Don’t overload layers randomly — heavy stuff (lobster, bacon) first.

How To Make Gordon Ramsay’s Maine Lobster BLT

Step 1: Make the Seaweed Butter

In a bowl, mash softened butter with chopped seaweed, tarragon, lemon zest, garlic, smoked paprika, and salt.
Mix until completely smooth.
Set aside — it’s your secret weapon for flavor.

Step 2: Grill the Bacon

Heat a grill pan over medium-high.
Season the bacon lightly with salt and pepper.
Brush it with a little seaweed butter.

Grill until crispy and golden on both sides.
Drain on paper towels.

Step 3: Fry the Eggs

Melt a knob of butter in a nonstick pan over medium-high heat.
Crack in the eggs.
Season with salt, pepper, and a pinch of smoked paprika.
Lower heat slightly.
Cook until whites are set but yolks stay soft.

Remove from heat carefully.

Step 4: Cook the Lobster

Lightly score the lobster tail lengthwise (to stop curling).

Heat a skillet over high heat.
Add 3 tablespoons seaweed butter.
When sizzling, add the lobster meat.

Sauté, spooning butter over constantly, for about 2–3 minutes until just cooked through.
Pull it out before it firms up too much.

Step 5: Grill the Avocado, Onion, and Bread

Halve the avocado, remove the pit, brush with olive oil.
Grill cut-side down until charred.

Brush onion slices with oil.
Grill until soft and sweet.

Oil the bread slices.
Grill until golden brown and crisp outside but soft inside.

Step 6: Make the Seaweed Mayo

In a small bowl, mix mayonnaise, chopped seaweed, and a little lemon zest.

Set aside — this ties all the ocean flavors together.

Step 7: Assemble the Sandwich

On one grilled bread slice:

• Smash the grilled avocado across the surface.
• Lay down tomato slices.
• Stack lobster tail and claw meat neatly.
• Lay crispy bacon over the lobster.
• Add fried eggs gently.

On the second bread slice:

• Spread seaweed mayo generously.
• Layer with grilled onions and baby gem lettuce.

Close the sandwich — press gently.

Step 8: Serve

Slice carefully in half.
Eat immediately while everything is warm, buttery, smoky, and dripping goodness.

What Gordon Ramsay Says About This Dish

“A proper BLT is a balance of crunch, softness, saltiness, and sweetness.”
This isn’t a pile-up — it’s structure.

“Lobster should be kissed with heat, not beaten with it.”
Overcooked lobster is ruined lobster.

“If you can grill it, grill it.”
Grilling builds layer after layer of flavor.

“Mayo needs character.”
That’s why the seaweed twist makes a difference.

What I Got Wrong (And How I Fixed It)

• Dry lobster: Now I baste it constantly in butter and pull it early.
• Mushy bread: Now I always grill and season the bread.
• Sloppy stacking: Now I layer heavy → soft → crisp for bite structure.
• Boring mayo: Now I punch it with seaweed and lemon.

Variations That Actually Work

• Swap lobster for crab meat: If lobster’s not available.
• Add Gruyère cheese: Melts beautifully under the eggs.
• Spicy twist: Add sriracha to the mayo mix.

⚠️ Don’t skip grilling the avocado — raw avocado turns this sandwich into mush.

Pro Tips That Change The Game

• Spoon butter constantly over lobster while sautéing for even cooking.
• Char the avocado until smoky for next-level flavor.
• Let eggs cool 1 minute before stacking — stops soggy layering.
• Brush bread with olive oil, not just butter, for better grill marks and flavor.

Storage + Leftover Moves

• Fridge: Cool completely, wrap tightly, and store for up to 1 day.
• Reheat: Better to reassemble from cold ingredients — reheated lobster can overcook fast.
• Bonus Move: Leftover seaweed butter is insanely good melted over steaks or tossed with steamed veggies.

FAQs

Q: Can I use frozen lobster?
A: Yes — thaw overnight, dry it well, and treat it gently when cooking.

Q: Do I have to use seaweed?
A: No, but it adds a brilliant salty-ocean edge. Skip if you must, but you’ll miss it.

Q: Can I cook lobster another way?
A: You can poach it gently in butter if you prefer. High-heat sautéing is faster though.

Q: How do I keep the sandwich from falling apart?
A: Stack heavier ingredients on bottom. Use dense bread that’s grilled and sturdy.

Q: Is there a non-seafood version?
A: Swap lobster for grilled chicken breast, but know it won’t taste quite the same.

Try More Recipes:

• Finnish Reindeer Burger from Ramsay Around The World
• Gordon Ramsay Salmon Burger Recipe 
• Gordon Ramsay Chicken Burger Recipe