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Lobster BLT




  • 1 lb shucked cooked lobster meat (from 3 [1 1/2-lb] lobsters)
  • 1/2 cup mayonnaise
  • 2 TBSP fresh lemon juice
  • 1 TBSP chopped fresh chives
  • 1 TBSP chopped fresh tarragon
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 6 thick-cut bacon slices, halved crosswise
  • 4 hamburger buns, split
  • Butter lettuce leaves
  • 1 medium hothouse tomato, cored and cut into 1/4-inch-thick slices


Roughly chop lobster meat into about 1-inch pieces. Whisk together mayonnaise, lemon juice, chives, tarragon, salt, and pepper in a large bowl; fold in lobster meat. Cover and chill at least 30 minutes or up to 4 hours.

Preheat the oven to 375*. Arrange bacon pieces in a single layer on a sheet tray. Once over has been preheated place the sheet with bacon in the oven and bake. Turning occasionally, until crisp, 15 to 20 minutes. Transfer bacon to a plate lined with paper towels. Pour bacon drippings into a small heatproof bowl.

Pre-heat a medium skillet. Brush cut sides of hamburger buns lightly with bacon drippings. Working in batches, place rolls, cut sides down, in skillet; cook over medium until toasted and golden brown, about 2 minutes.

Top the bottom roll halves evenly with lettuce, tomato slices, lobster mixture, and bacon pieces. Cover with top roll halves. Serve immediately.

Brianna Pastrana
Silverado sr. guest experiences manager & Le Cordon Bleu trained chef