Lobster BLT with Grilled Guacamole

Top off your traditional BLT with rich lobster meat.
Servings 4


  • 4 Warm Water Lobster Tails, Thawed
  • 1 lb Applewood Smoked Bacon, Cooked
  • 2-3 Large Tomatoes, Sliced
  • 1 cup Grilled Guacamole, Recipe follows
  • 1 head Butter Lettuce
  • 8 slices Pumpernickel Bread, Toasted

Grilled Guacamole

  • 2 Ripe Hass Avocados, Peeled, Pitted and Sliced in half
  • 1 Tomato, Finely Chopped
  • 1/4 Red Onion, Minced
  • 1/4 cup Packed Fresh Cilantro, Finely Chopped
  • 1/2 Jalapeno, Seeded and Minced
  • 2 cloves Garlic, Minced
  • 1/4 tsp Salt
  • Juice of 1 lime


  • For the grilled guacamole, preheat a grill to medium-high
    heat, and lay avocado halves over the hot grate. Cover and grill for about 5
    minutes until the flesh is lightly charred. Flip all the halves over, and grill
    for another 5 minutes. Transfer the grilled avocado to a serving bowl and mash
    with a fork to your desired level of chunkiness. Add remaining ingredients to the bowl and stir to combine. Set aside until ready to use.

  • For the lobster tails, preheat the broiler. Split the
    lobster tails by cutting through the center of the hard-top shells and meat.
    Spread the halves of the split lobster tails apart, and place the lobster
    tails, meat side up, on the unheated rack of a broiler pan. Brush the tails
    with melted butter, and broil 4 inches from the heat source for 12-14 minutes,
    or until the lobster meat is opaque. Gently remove the lobster meat from the

  • Toast the bread, and spread 4 slices of bread with your
    desired amount of grilled guacamole. Top the guacamole with sliced tomatoes,
    butter lettuce, lobster meat and bacon and serve.