This isn’t just a BLT—it’s a showstopper. Fresh Maine lobster, crispy bacon, creamy avocado, smoky grilled onions, and rich seaweed butter come together in one luxurious bite. Every element is packed with depth and flavor, making this sandwich worthy of a restaurant menu. Let’s dive in!
Maine Lobster BLT Recipe by Chef Gordon Ramsay
Ingredients
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
Instructions
Make the Seaweed Butter
- In a medium bowl, combine softened butter, chopped seaweed, a squeeze of fresh lemon juice, and a pinch of sea salt. Mix until smooth and well incorporated. Taste and adjust seasoning—this butter is your secret weapon for richness. Set aside.
Grill the Bacon to Perfection
- Heat a grill pan or charcoal grill over medium-high heat. While it’s warming up, season the bacon with salt and pepper, then spread a few teaspoons of that luscious seaweed butter over the slices.Once the grill is hot, place the bacon butter-side-up, letting it sizzle and develop deep grill marks. Flip and cook on both sides until crispy. Lower the heat and let it slowly render or move it to a cooler part of the grill. Once done, transfer to a plate and try not to eat it all right away.
Perfectly Fried Eggs with a Smoky Kick
- Place two nonstick skillets over high heat. When hot, add a few tablespoons of butter and let it melt until foamy. Gently crack the eggs into the skillet and immediately season both the eggs and butter with salt, pepper, and a pinch of smoked paprika for extra depth.Lower the heat and let the eggs fry slowly, allowing the edges to crisp slightly while keeping the yolks beautifully runny. Once done, remove from heat and set aside.
Prepare the Lobster Like a Pro
- To keep the lobster tails from curling, make small, shallow cuts every centimeter along the meat. Do the same for any large claw pieces, then drizzle everything with olive oil and season lightly with salt.In a hot skillet, add 3 tablespoons of seaweed butter and toss in the lobster meat. Sauté quickly, turning each piece to coat it in the butter. The goal is to keep the meat tender and juicy while infusing it with rich umami flavor.
Grill the Avocado & Onions
- Place the avocado halves, cut-side down, onto the hot grill. Let them char for a deep, smoky flavor.Meanwhile, lightly coat the onion rounds with olive oil, making sure they stay intact. Place them directly on the grill next to the avocado and let them caramelize.
Toast the Bread to Perfection
Brush both sides of thick-cut artisanal bread with olive oil and sprinkle with salt. Grill until golden brown and crispy, then remove. This crunch is key!
Bring It All Together
Now, let’s assemble the masterpiece:
🔥 Drizzle the resting lobster with all those flavorful butter and pan juices.
🥣 Make the Seaweed Mayo: In a small bowl, mix mayonnaise, seaweed, and the zest of half a lemon. Stir well.
🍅 Season the Tomatoes: Drizzle with olive oil and sprinkle with salt.
🥑 Smash the Avocado: Scoop the grilled avocado from its skin and smash it onto one slice of toasted bread. Lay 2-3 slices of seasoned tomato over the top.
🦞 Layer the Lobster: Slice the lobster tail lengthwise into three thick strips and place them across the tomatoes. Cut the claws in half and fill any gaps with the remaining lobster meat.
🥬 Add Crunch: Spread seaweed mayo on the other slice of toast and rub fresh lettuce leaves in the leftover pan juices from the lobster before layering them onto the mayo.
🧅 Grilled Onion Goodness: Add a few rings of grilled onion over the lettuce.
🥓 Bacon & Egg Time: Place crispy bacon strips directly over the lobster, then gently slide the fried eggs onto the bacon.
🥪 The Grand Finale: Carefully flip the top toast slice (with lettuce and onions) onto the eggs. Press down gently so everything holds together, then use a sharp bread knife to slice in half.
Serve & Devour
This Gordon Ramsay Maine Lobster BLT is not just a sandwich—it’s an experience. The buttery lobster, smoky avocado, crispy bacon, and perfectly runny egg create an explosion of flavors in every bite. Serve immediately and watch it disappear!
🔥 Now, grab a napkin—it’s going to get messy in the best way possible.