Lobster BLT Salad…and the Stonewall Kitchen Cookbook Winner!

If I ever had to make the agonizing decision between lobster and bacon, I’m not sure what I would do.  They are two of my favorite taste sensations in the entire world, and so when I read about the Lobster BLT Salad that is on the menu at the Stonewall Kitchen Cafe, I just had to take a whack at it.  Someday I am going to make it up there to Maine to try the real thing, but for now I had to be satisfied with doing my own imitation of it.  The menu description went like this:

Cafe Lobster BLT Salad – Local lobster meat, tossed lightly with mayonnaise & chopped celery served on a bed of chopped baby iceberg lettuce. Topped with crumbled cherrywood-smoked bacon, slices of vine-ripened tomatoes and housemade croutons. 

So I sent the Southern husband off to the store to pick us up a couple of steamed lobsters (because I am a complete sissy when it comes to cooking my own lobsters.  I’m sorry, but it’s true.).  I had some nice farmer’s market tomatoes, and of course you know I had bacon in the house already.  I used romaine instead of iceberg, although I’m sure iceberg would be perfectly fine.  A leftover hunk of French bread turned into some lovely croutons.  The restaurant menu says that their BLT salad is served with the dressing of your choice — I found that the lobster salad provided enough “dressing” taste for the salad, but go for addition dressing if you like.  I’m sure the original is even better, but for a New Jersey version, this was pretty dang good.

Meantime, thank you to EVERYONE who commented on the giveaway post for STONEWALL KITCHEN FAVORITES, the amazing cookbook from my friends at Stonewall.  What a great group of suggestions for summer favorites!  My menu for next summer is now completely figured out!  As usual I went to Random.org to pick out the winner, since I can’t bear to choose on my own, and the lucky winner of the signed-by-the-authors cookbook is Holly, who commented that marinated flank steak is one of her favorites.  YUM, me too!

Here’s the recipe, and onward to fall…

Lobster BLT Salad, inspired by the Stonewall Kitchen Cafe

Lobster BLT Salad…and the Stonewall Kitchen Cookbook Winner!
  • Two lobsters, cooked, shelled and torn into pieces
  • ¼ cup mayonnaise
  • 2 ribs of celery, chopped
  • freshly ground pepper to taste
  • One head romaine lettuce, torn into bite sized pieces
  • 4 slices of bacon, cooked and crumbled
  • 2 large tomatoes, sliced into bite-sized pieces
  • 1 cup large croutons
  1. Mix lobster, mayo, celery and pepper together.
  2. Place lobster mixture in large bowl with all other ingredients and toss gently until well mixed.
  3. Add your choice of dressing (if desired - we didn't use any) and toss again. Serve at once.


Want a photo beside your name? Go to Gravatar.com, sign up for a free account, and upload a photo. It's super easy!

  1. PoetessWug says

    Yum is right!!! Unlike you, though, the choice between lobster and bacon would be an easy one for me. Come on!…I'm a sow raising, "Souee" kind of Southern girl! ^_^ But with this recipe I don't have to choose. So, I'll take both please. And some of that….and some of that….etc. :-)

  2. Joanne says

    I love recipes that allow you to not have to choose between your favorite flavors/tastes/textures. Chocolate chip peanut butter cookies for example.

    And this salad. Delicious! Definitely a stellar combination!

  3. Cella Babee says

    I heard you can get steamed lobster from the grocery store. Is that what you do? I love lobster too (and bacon for that matter!) but it is suchhh a pain to cook it myself!

  4. Kate Morgan Jackson says

    Celia: yes! That's EXACTLY what I do – mainly because I am a big old baby when it comes to cooking it myself. :)

  5. msxj says

    I ADORE your blog! I visit lots of cooking blogs, but there is something about yours that makes it accessible to people like me who don't cook much AND don't have a lot of time. Thanks for the valuable content!

Let's Talk!

Your email address will not be published. Required fields are marked *