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Lobster BLT Board Recipe & Styling by Lauren Lombardi | Photography by David Benthal

It’s the height of summer and the days are long and HOT. 

This recipe is inspired by the idea of not spending time in the kitchen and instead preparing something refreshingly simple and delicious. It starts at our local seafood market, Braun’s Seafood. Select two fresh lobsters to steam and don’t forget to also pick up their Chipotle Lime Mayo — it’s what gives these Lobster BLT sandwiches a spicy kick. 

Don’t be intimidated by the idea of cooking your own lobster. I am telling you, this can be fun and easy. 

Lobster is the star of summers on the North Fork and this reimagined version of a BLT keeps our love affair with lobster easy and casual. Of course, there’s room to highlight the harvest from your now bountiful garden: tomatoes, basil, and greens can easily make their way to this artfully designed board. 

Lobster BLT Board

Serves 4 people


  • 2 fresh 1 1/2 pound lobsters
  • 4 heirloom tomatoes; variety of colors
  • 8 mini brioche slider buns
  • 2 ripe avocados, peeled, pitted and sliced
  • 8-10 slices applewood smoked bacon
  • 1 bunch fresh basil
  • 1/2 head butter lettuce or gem lettuce, wash and separate leaves
  • Braun's Chipotle Lime Mayo
  • Maldon sea salt


  • Steam the whole lobsters in a large, deep pot. Bring 2 inches of water to a boil and drop lobsters headfirst into the pot; cover, reduce heat to medium. Steam until shells are bright red, about 20 minutes, depending on the size of the lobster. Transfer to a tray and let cool. Remove meat from the lobster. Slice the tail meat ½ inch thick and slice claws in half. Cover and chill in fridge before serving. 
  • Place the bacon slices in a cold, large skillet and cook over medium heat, turning occasionally, until crisp and browned, 10 to 12 minutes. Drain on a paper-towel-lined plate. 
  • Slice tomatoes about ¼ inch thick. Arrange tomatoes, chilled lobster meat, bacon, sliced avocado, basil, lettuce leaves and brioche buns on a large platter. Place the chipotle lime mayo in a small bowl. Garnish with fresh chives. 
  • For each sandwich, spread chipotle mayo on bun, then top with tomato, lobster meat, bacon, avocado, lettuce and basil leaf. Sprinkle with flaky sea salt. 
  • Pair with a glass of local rosé and savor every bite. 
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