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Elena Besser's Lobster Roll BLT

Elena Besser's Lobster BLT roll
Elena Besser's Lobster BLT rollTODAY All Day
4-6 rolls

Chef notes

I developed this recipe while I was up in Maine shooting my TODAY All Day series "Head of the Table." Sadie Samuels, a lobster boat captain and restaurateur, inspired me to combine two of my favorite sandwiches into one amazing meal. Your friends and family will be asking for these every summer! 


Lobster Roll BLTs
  • 8 slices thick-cut bacon
  • 1 cup cherry tomatoes, halved
  • 1/4 cup unsalted butter, melted
  • 4 top-split potato buns
  • 1/2 cup mayo
  • 1 clove garlic, grated
  • 2 lemons, 1 juiced and zested, 1 quartered for garnish
  • 2 tablespoons finely minced chives, divided
  • Kosher salt
  • Freshly ground black pepper
  • 4 steamed lobsters, meat removed
  • 8 romaine or bibb lettuce leaves



Preheat the oven to broil, add bacon to a sheet tray and cook until crispy, about 8-10 minutes, flipping halfway through. Add to a paper towel-lined plate. Reserve the bacon fat for later.


Season sliced tomatoes with salt and set aside.


Brush the exterior cut-sides of the buns with melted butter and toast on a nonstick skillet or grill, cut side down, until golden and toasted, about 1-2 minutes per side. Season with kosher salt, if desired. 


In a large bowl, combine mayo, garlic, zest and juice of 1 lemon and 1 tablespoon chives. 


Season mayo with salt and pepper to taste. Add lobster meat and toss gently to coat.


To assemble the rolls, place 2 slices of bacon and 2 lettuce leaves in the toasted buns along with the dressed lobster meat. Top with tomatoes and a sprinkling of chives. Serve each roll with a lemon wedge and enjoy!