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Lobster BLTA Roll

2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5


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Easy but takes some time

Nothing Shouts Summer Like a Lobster RollAn over-the-top summer lobster roll garnished with bacon, avocado, tomato and lots of fresh herbs.

A fat lobster roll brimming with big chunks of sweet lobster on a toasted brioche bun is my definition of summer fun.

You Can Keep it Simple

A basic lobster roll should be served on a buttered and lightly grilled brioche roll so that it has a little crunch around the edges. I like a little celery for texture, some whole grain mustard and a squeeze of lemon juice for zip and a bit of mayonnaise to bind it all together. There is a good argument for keeping these delicious summer sandwiches simple so the focus is on the sweet chunks of lobster.

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Or You Can Go Over-the-Top

While simple is good, this is my argument for an over-the-top Lobster BLTA roll.


First, I add bacon because we know everything's better with bacon. I oven-cook the bacon with a little brown sugar and fresh ground pepper, like my friend Sue taught me to do. (See my recipe for Sue's Company Bacon.) I line each roll with piece of bacon, broken in two pieces and criss-crossed over the bun. 


Second, I add lettuce, kind-of-sort-of. In this case I use French fines herbes, a mixture of parsley, tarragon, chervil and chives in place of lettuce. Check out my post to learn more about this wonderful combination, and no, "fines herbes" is not a misspelling! If you are gluten free or trying to cut down on carbs, go ahead and use a big iceberg or butter lettuce cup instead of brioche. Click here to see how to make iceberg lettuce cups.


Third, I use cherry tomato halves for their flavor and style. Go ahead and throw a few more tomatoes on the sandwich than I have pictured. I use just one half per sandwich in the photographs, but that is for photo styling and not nutrition.


Fourth, like bacon, everything is a little better with avocado. Now that the world of nutrition recognizes how healthy avocados are, why would you leave avocados out of a sandwich? I add a couple slices to each roll.


The result is an awesome summer indulgence. 


How Do You Like Your Lobster Rolls? 


Lobster BLTA Roll

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5 from 1 review

An over-the-top summer lobster roll garnished with bacon, avocado, tomato and lots of fresh herbs.

  • Author: Something New For Dinner
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 2 - 3 servings 1x
  • Cuisine: New American


  • 6 slices thick cut bacon
  • 1 T brown sugar
  • Fresh ground pepper
  • 1 T kosher salt
  • 3 4-ounce lobster tails, uncooked
  • 1/4 cup mayonnaise
  • 2 t whole grain mustard
  • 1 T lemon juice
  • 2 stalks celery, finely chopped
  • 1 handful chives
  • 1 handful tarragon
  • 1 handful parsley
  • 1 handful chervil
  • 2 T unsalted butter
  • 3 lobster roll buns or 6 brioche slider rolls, sliced in half
  • 1/2 avocado, thinly sliced
  • 6 cherry tomatoes, halved


  1. Heat the oven to 400 degrees. Lay slices of bacon on a baking sheet and sprinkle with brown sugar and fresh ground pepper. Bake 10 to 15 minutes, depending on thickness of bacon, turning once halfway through. Remove bacon from pan and drain on a paper towel-lined plate.
  2. While bacon is cooking bring a pot of salted water to boil. Add lobster tails to the boiling water and turn down to a simmer. 4-ounce tails will take about 4 minutes to cook. If your tails are larger they may require more time. Remove the tails from the water and allow to cool. Don’t toss out the water until you know your tails are completely cooked. Check by cutting into one of the tails. If the meat is an opaque white throughout, it is done. If it is still translucent it needs more time in the pot.
  3. Allow tails to cool. Flip the tails so they are shell-side down and cut through the bottom of the belly. Remove the peel and devein. While deveining is not required for health reasons, I prefer to get rid of this ugly stuff!
  4. Chop the meat into 1/2 to 1″ pieces and set aside. If you are using large buns I chop bigger pieces.
  5. In a large bowl, combine mayonnaise, mustard, lemon juice. Add lobster chunks, celery and fresh herbs. Combine and adjust seasoning.
  6. Heat a skillet over medium high heat. Add butter to the skillet. When butter is melted, dip brioche halves into the butter and cook until edges are brown. Remove from heat.
  7. Place half a bun with toasted side up on a plate. Break a slice of bacon in two and criss-cross over the bun. Layer on a couple slices of avocado. Top with a scoop of lobster mixture and garnish with two tomato halves. Repeat until you have 3 lobster rolls or 6 lobster sliders.


  1. jean says:

    omg! amazing. unbelievably perfect. i did the simple version without bacon and omitted the tomatoes. and i had the fishmonger steam the lobster and crack it open, so it ended up being a very speedy recipe. i love that you don’t have measurements for the herbs; makes me very happy! and loved the addition of the avocado! thank you! after my husband’s first bite, he said, you could serve this to guests! jg

    1. Kim Pawell says:

      I LOVE your shortcuts! Next time try the bacon. So glad you enjoyed it!

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