Martha Stewart Shared a Summer-Inspired BLT Recipe That’s So Fancy, Yet Simple
Leave it to domestic goddess Martha Stewart to come up with the most decadent version of a BLT in the world.
The 78-year-old cooking show host and best-selling cookbook author has been busy all during quarantine coming up with mouthwatering recipes for her followers to copy at home. In Stewart’s world, everything is luxury.
The summer of 2020 doesn’t look the same as previous years but that doesn’t mean you need to sacrifice fresh, fun recipes for your next outdoor dining experience. Stewart took a break from the ordinary and offered Instagram followers a taste of the good life with her delightfully deluxe twist on a BLT.
Martha Stewart keeps sharing recipes on Instagram
She’s a woman of many talents, but most of her efforts lately are firmly focused in the kitchen. The media mogul has been sharing treasured recipes for weeks, including a dreamy peach cobbler, tips for making Thai vegetable salad, and a healthier spin on eggplant parmesan.
One of her newest contributions fully extols the merits of living on the Eastern seaboard. For her fancy BLT, Stewart wisely takes the “L” that usually stands for lettuce and replaces it with lobster to really turn up the decadence factor.
Fans were loving her BLT recipe with lobster on Instagram
People can’t stop talking about Stewart’s pool day selfie right now, but before that, fans went wild for the stunning way she upgraded a simple BLT.
“A special occasion calls for an extra-special spread. Here, we one-upped the classic BLT by enlisting lobster (you can sub in shrimp or poached chicken if you prefer),” she wrote in the Instagram caption.
The photo showed off the colorful goodness. “Then we flanked a rainbow of ripe-tomato slices with hard-boiled eggs and avocado and whisked together two next-level condiments: mayo mixed with crisp bacon and a tangy mignonette. Editor’s tip: To make quick (or no) work of the lobsters, have your fish counter steam them and remove the meat.”
How to make Martha Stewart’s Lobster Bacon-Lobster-Tomato Sandwiches
Impress your family and friends by copying Stewart’s lobster BLT recipe at home. As always, it’s imperative to pick fresh produce — preferably from a local farmer’s market — and high-quality bread. Here’s how to make it.
- 4 lobsters, preferably new-shell (each 1 1/4 to 1 1/2 pounds)
- 1 loaf white sandwich bread, sliced
- 2 1/2 pounds assorted tomatoes, such as beefsteak, heirloom, and vine (about 6), cut into 1/4-inch slices
- 4 hard-cooked eggs, peeled and sliced into rounds
- 2 avocados, peeled, pitted, and sliced
- 1/2 cup packed fresh basil leaves
- Shallot Mignonette
- 2 tablespoons unsalted butter, melted
- 1 tablespoon fresh lemon juice
- Kosher salt and freshly ground pepper
- Bacon mayonnaise
- Flaky sea salt, such as Maldon, for serving
In a large, deep pot lined with a steamer basket, bring 1 inch of water to a boil. Drop lobsters headfirst into pot; cover, reduce heat to medium, and steam until shells are bright red, 12 to 16 minutes, depending on size and shell thickness. Transfer to a tray; let cool slightly. Remove meat and cut into 1/2-inch slices.
Preheat oven to 400 degrees. Place bread on baking sheets and bake, flipping once, until lightly toasted, 10 to 12 minutes.
Arrange tomatoes, lobster meat, eggs, avocados, basil, and toast on a large platter. Drizzle tomatoes with mignonette. Stir together butter and lemon juice; season with kosher salt and pepper and drizzle over lobster.
For each sandwich, spread mayonnaise on toast, then top with tomato, lobster, avocado, egg, and basil. Sprinkle with flaky salt. Serve with more mignonette over top, if desired.