Lobster California Avocado Club Sandwich

Serves: 8


24 slices Whole grain or white bread, toasted
2 oz. Lemon mayonnaise (aioli)
4 cups Lettuce
2 lb. (4) Heirloom or vine ripe tomatoes, sliced
24 slices Applewood smoked bacon, cooked
2 Fresh California Avocados*, sliced
Lobster Salad (recipe follows)

Lobster Salad

1 lb. cooked Maine lobster meat, cut into 1 inch pieces (4 cups)
1 Tbsp. Cooked lobster roe
2 oz. green onion, finely chopped
1 oz. Celery, finely diced
1 oz. Cucumber, peeled, seeded, finely diced
1 oz. Bell pepper, finely diced
1 Tbsp. parsley, chopped
2 oz. Lemon mayonnaise (aioli)
As needed salt & pepper 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 CaliforniaAvocado.com/recipes.