Chunks of lobster, diced California Avocado and celery, lemon juice and mayo all served on split whole grain buns.
California Lobster Roll Sandwich
Total Time: 25 min
Prep Time: |
Ingredients1 lb. cooked lobster meat, torn into large chunks 1/4 cup finely diced celery 1/4 cup light mayonnaise 2 tsp. lemon juice Salt and pepper to taste 1 ripe, Fresh California Avocado, peeled, seeded and cut into large dice (3/4”) 4 top-split whole grain buns*
- Mix the first four ingredients together in a large bowl. Add salt and pepper to taste.
- Toast the buns on both sides until golden.
- Divide the lobster mixture among the four buns. Top each with ¼ of the diced avocado. Serve immediately.
- If top-split buns are not available, use your favorite sandwich roll or serve with lettuce leaves for wrapping.
*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.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados