Chunks of lobster, diced California Avocado and celery, lemon juice and mayo all served on split whole grain buns.
California Lobster Roll Sandwich
|1||lb.||cooked lobster meat, torn into large chunks|
|1/4||cup||finely diced celery|
|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*|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- 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.
Calories 320; Total Fat 12 g (Sat 2.5 g, Trans 0 g, Poly 3.5 g, Mono 4.5 g); Cholesterol 120 mg; Sodium 810 mg; Potassium 520 mg; Total Carbohydrates 29 g; Dietary Fiber 7 g; Total Sugars <1 g; Protein 30 g; Vitamin A 172 IU; Vitamin C 4 mg; Calcium 108 mg; Iron 2 mg; Vitamin D 0 IU; Folate 61 mcg; Omega 3 Fatty Acid 0.3 g
% Daily Value*: Vitamin A 4%; Vitamin C 8%; Calcium 10%; Iron 10%
*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
**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.