50:50 is a good ratio of malt:honey for a braggot, but you know, 3 lbs LME and 3 lbs honey is 2 gallons is going to be a pretty hefty braggot (OG well over 1.100), so I'd expect it will age well (and may even require some time to let it cool/smooth down). .
You know the LME won't be fully fermentable (I wouldn't consider the exact percentage of unfermentables to be significant given the LME is only 50% of your total fermentables), which is fine...you'll have some residual sweetness, and with that in mind, you might want to consider having *some* bittering hops as well. I'd suppose you should be able to do a pretty full boil, then add the honey while cooling.
Packaged: Vienna Simcoe SMaSH, Mayan Stout, Caramel Quad, Basic Spiced Cider, Spur of the Moment Graff
Recent Meads: Cherry Melomel, Belgeglin, Bochet
Primary: Fresh Simple Cyser
Secondary: Why do I keep this line here...?
Bulk Aging: Mead Day '11 Ginger Metheglin, Cocobochet, Mead Day '12 Traditional (orange blossom) Mead
Planned: Hop Metheglin #3 (NZ hops), Trad. Gesho T'ej