California Avocado and Lobster Roll

HomeRecipesOtherChef RecipesCalifornia Avocado and Lobster Roll

Total Time: 45 min

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Cook Time: 20 min

Prep Time: 25 min

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

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Serves: 4

Ingredients
Instructions

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) 2 Tbsp. butter 4 brioche rolls, tops split, sides trimmed and toasted 8 fresh dill pluches (the frilly part of the leaves without stems) Lobster Dressing: Yields: 1/2 cup 1 tsp. Dijon mustard 1 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

Cut eight thin slices of avocado, then dice the remaining avocado into ¾-inch pieces and set aside.
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.
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.
Once toasted, spoon the lobster mixture into the bun, and garnish with avocado slices and dill pluches.

Lobster Dressing Instructions:

Place Dijon mustard, egg yolk, garlic, lemon juice and avocado in a food processor or blender, then puree ingredients together.
Slowly stream in avocado oil to create a smooth, creamy mixture.
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.