California Avocado and Lobster Roll

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Fresh, creamy, delicious and nutritious California Avocados make this a West Coast take on an East Coast classic.


Serves: 4
3/4    ripe, Fresh California Avocado, seeded and peeled
10  oz.  cooked Maine lobster meat, chopped into large chunks
1/2  cup  Lobster Dressing (see make-ahead recipe below)
Tbsp.  butter
  brioche rolls, tops split, sides trimmed and toasted
  fresh dill pluches (the frilly part of the leaves without stems)
    Lobster Dressing:
    Yields: 1/2 cup
tsp.  Dijon mustard
  pasturized egg yolk
1/2    clove garlic
2 1/2  tsp.  lemon juice
1/4    ripe, Fresh California Avocado, seeded and peeled
1 1/2  Tbsp.  avocado oil
1/2  tsp.  fresh dill, washed and stemmed
1/4  cup  celery, finely diced
1/8  tsp.  salt, or to taste

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  1. Cut eight thin slices of avocado, then dice the remaining avocado into ¾-inch pieces and set aside.
  2. Place the lobster meat into a large mixing bowl and add the diced avocado and Lobster Dressing. Mix to coat, being careful not to crush the diced avocados.
  3. To toast brioche rolls, place a medium sized pan over medium heat. Add butter and place the buns cut side down, cook until lightly browned and crispy. Turn the buns over and repeat on the other side.
  4. Once toasted, spoon the lobster mixture into the bun, and garnish with avocado slices and dill pluches.

Lobster Dressing Instructions:

  1. Place Dijon mustard, egg yolk, garlic, lemon juice and avocado in a food processor or blender, then puree ingredients together.
  2. Slowly stream in avocado oil to create a smooth, creamy mixture.
  3. Remove dressing from food processor and stir in fresh dill and celery. Season with salt and set aside until assembly.

Serving Suggestion: Serve this recipe alongside a bowl of crisp and salty potato chips.

Beverage Pairing: Enjoy this recipe with a light beer, like a pilsner, for a refreshing well-rounded meal.

Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Chef Mike Fagnoni

ExecutiveChef and Co-Owner, Sacramento’s Hawks Provisions and Public House

Michael Fagnoni is the ExecutiveChef and Co-owner of Hawks Restaurant and Hawks Provisions + Public House.

A New York native, Fagnoni attended the Culinary Institute of America and in 2001 moved to San Francisco where he worked under renowned chefs including Rick Moonan at Oceana, Mark Sullivan at The Village Pub, and Traci des Jardins of Jardinière. Michael and his wife Molly Hawks met while working at the acclaimed Village Pub before opening Hawks restaurant in Granite Bay in 2007.

In December 2015, the couple opened Hawks Provisions + Public House in East Sacramento bringing the same quality and seasonal fare to guests in a more casual setting. At ten years old, Hawks received a four-star review in the Sacramento Bee and has been named one of Sacramento’s Best Restaurants from Sacramento Magazine. Hawks Public House was recently voted Best New Restaurant and Best Restaurant in East Sacramento by Sacramento Magazine.

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