Lobster California Avocado Club Sandwich

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Serves: 8
24    slices Whole grain or white bread, toasted
oz.  Lemon mayonnaise (aioli)
cups  Lettuce
lb.  (4) Heirloom or vine ripe tomatoes, sliced
24    slices Applewood smoked bacon, cooked
  Fresh California Avocados*, sliced
  Lobster Salad (recipe follows)
    Lobster Salad
lb.  cooked Maine lobster meat, cut into 1 inch pieces (4 cups)
Tbsp.  Cooked lobster roe
oz.  green onion, finely chopped
oz.  Celery, finely diced
oz.  Cucumber, peeled, seeded, finely diced
oz.  Bell pepper, finely diced
Tbsp.  parsley, chopped
oz.  Lemon mayonnaise (aioli)
  As needed  salt & pepper to taste

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  1. Generously spread 1 side of each slice of bread with lemon mayonnaise. For each sandwich, top 1 slice of bread with some of the lettuce, 2 slices of tomato, and 3 slices of bacon. Place another slice of bread on top. Place about 2 oz. avocado slices and about 2/3 cup of lobster salad on top. Place another slice of bread on top and secure with wooden toothpicks.
  2. Cut the sandwich in half diagonally. Present with the sandwich so the filling is exposed.

Lobster Salad

  1. Combine the cooked Maine lobster meat, cooked lobster roe, green onions, celery, cucumber, bell pepper, and parsley in a bowl. Add the lemon mayonnaise. Mix well and season to taste with salt and pepper.

Lobster Salad Yields: 5 cups

*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.

Sophiane Benaouda

Courtesy ofChef Sophiane Benaouda, Grand Café in San Francisco, CA

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