California Avocado and Lobster Roll

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)
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

*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.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit