BLT Rolls (Bacon, Lobster & Tomato)

Lobster Rolls with Herb Mayo

Recipe courtesy of Tiffani Thiessen


  • 1 pound cooked lobster meat, cut into bite-size pieces
  • 1/4 cup mayonnaise
  • 1 tablespoon fresh-squeeze lemon juice
  • 1 teaspoon fresh parsley, minced
  • 1 teaspoon fresh tarragon, minced
  • 1 teaspoon fresh chives, thinly sliced, plus more for garnish
  • salt & pepper, to taste
  • 4 New England Style rolls, split top
  • 2-3 tablespoons butter, melted
  • 6 slices bacon, cooked and roughly chopped
  • 12 cherry tomatoes, halved


Place lobster in a large bowl. In a small bowl, combine mayonnaise, lemon juice and herbs and season to taste. Gently fold into the lobster.

Brush cut sides of rolls with melted butter and toast both sides in a skillet set over medium heat until golden brown. Divide salad between rolls and top with bacon, tomatoes and chives.

Note: If you can’t find New England-style split top rolls, just trim the sides off of traditional hot dog buns.

Serves 2-4


Photography by Jen Lover


Adolfo Baez Fernandez

Trying this recipe and substituted parsley with basil and using kewpie mayo.


They look delicious, but I have a seafood allergy. What can I substitute. BTW, I really miss your cooking channel show

blog index BACK TO TOP