This Maine Lobster BLT is a next-level sandwich! It has crispy bacon, buttery lobster, grilled avocado, and creamy seaweed mayo for an unforgettable bite. Perfect for a special meal at home!
Ingredients Needed:
Seaweed Butter:
- ½ cup (115g) unsalted butter, room temperature
- 2 tablespoons edible seaweed, such as red wakame or dulse, rehydrated and chopped
- 2 tablespoons tarragon leaves, finely chopped
- zest of 1 lemon
- 1 teaspoon minced garlic
- 1 teaspoon smoked paprika
- ¼ teaspoon salt
Maine BLT:
- 4 slices extra thick-cut bacon
- Seaweed butter
- Kosher salt
- Freshly cracked black pepper
- Unsalted butter
- 2 eggs
- Smoked paprika
- 1 whole lobster, blanched and meat removed in-tact
- ½ avocado, pit removed
- 1 yellow onion, sliced into ½-inch rounds
- 2 slices artisanal bread
- 1 tablespoon mayonnaise
- 2 tablespoons fresh or rehydrated dulse or wakame seaweed, squeezed dry then finely chopped
- 1 lemon, for zesting
- 1 large heirloom tomato, sliced into ½-inch rounds
- Baby gem lettuce leaves.
How To Make Maine Lobster BLT from Ramsay Around The World?
- Make the seaweed butter: In a bowl, mix the softened butter, chopped seaweed, tarragon, lemon zest, garlic, smoked paprika, and salt until smooth.
- Grill the bacon: Heat a grill pan over medium-high heat. Season the bacon with salt and pepper, then spread a little seaweed butter on top. Grill until crispy, flipping as needed. Set aside.
- Fry the eggs: Heat a nonstick pan over high heat and melt some butter. Crack the eggs into the pan and season with salt, pepper, and smoked paprika. Lower the heat and cook until the yolks reach your desired doneness. Remove from heat.
- Cook the lobster: Lightly score the lobster tail to prevent curling. Drizzle with olive oil and season with salt. Heat a pan over high heat, add 3 tablespoons of seaweed butter, and sauté the lobster, turning to coat evenly. Remove from the pan once fully cooked.
- Grill the avocado, onion, and bread: Place the avocado cut-side down on the grill. Coat the onion slices with olive oil and grill until soft. Brush both sides of the bread with olive oil, season with salt, and grill until golden brown and crisp.
- Make the seaweed mayonnaise: In a small bowl, mix mayonnaise, chopped seaweed, and lemon zest until well combined.
- Assemble the sandwich: Spread the grilled avocado on one slice of toasted bread, then layer the tomato slices on top. Lay the sliced lobster tail and claw meat over the tomatoes. Place the crispy bacon over the lobster, then add the fried eggs. Spread the seaweed mayo on the second slice of toast, then top with lettuce and grilled onions. Carefully flip this slice onto the eggs to complete the sandwich.
- 8. Serve: Slice in half and enjoy immediately!
Recipe Tips:
- Use Fresh Lobster for the Best Flavor: Fresh lobster meat gives the best taste and texture. If using frozen lobster, thaw it fully in the fridge overnight before cooking.
- Score the Lobster Tail to Keep It Flat: Lightly cut small slits along the lobster tail before cooking. This stops it from curling and helps it cook evenly in the pan.
- Grill the Bread Just Right: Don’t rush toasting the bread. Grill it until golden brown and slightly crisp, so it holds the toppings without getting soggy.
- Don’t Overcook the Eggs: Cook the eggs on low heat so the yolk stays soft and creamy. Overcooked eggs can turn rubbery and dry out the sandwich.
- Layer the Ingredients Carefully: Put heavier ingredients like lobster and bacon at the bottom so the sandwich holds together. Placing the lettuce on top helps keep the sandwich fresh and crisp.
How To Store Leftovers?
Let the Maine Lobster BLT cool down first. Store it in an airtight container in the fridge for up to 1 day. If possible, keep the ingredients separate and assemble before eating.
Nutrition Facts:
- Calories: 620 kcal
- Total Fat: 38g
- Saturated Fat: 14g
- Cholesterol: 310mg
- Sodium: 890mg
- Potassium: 720mg
- Total Carbohydrate: 45g
- Dietary Fiber: 6g
- Sugars: 4g
- Protein: 40g
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