3/4 ripe, Fresh California Avocado seeded and peeled

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10 oz. cooked Maine lobster meat chopped into large chunks

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1/2 cup Lobster Dressing (see make-ahead recipe below)

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2 Tbsp. butter

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4 brioche rolls tops split, sides trimmed and toasted

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8 fresh dill pluches (the frilly part of the leaves without stems)

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1 tsp. Dijon mustard

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1 pasturized egg yolk

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1/2 clove garlic

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2 1/2 tsp. lemon juice

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1/4 ripe, Fresh California Avocado seeded and peeled

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1 1/2 Tbsp. avocado oil

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1/2 tsp. fresh dill washed and stemmed

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1/4 cup celery finely diced

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1/8 tsp. salt or to taste

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*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 CaliforniaAvocado.com/recipes.