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LOBSTER CALIFORNIA AVOCADO CLUB SANDWICH
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Lobster California Avocado Club Sandwich

Author: Courtesy of Chef Sophiane Benaouda, Grand Café in San Francisco, CA

Recipe Provided By


Ingredients

  • 24.000 24
    slices Whole grain or white bread, toasted
  • 2.000 2 oz.
    Lemon mayonnaise (aioli)
  • 4.000 4 cups
    Lettuce
  • 2.000 2 lbs.
    (4) Heirloom or vine ripe tomatoes, sliced
  • 24.000 24
    slices Applewood smoked bacon, cooked
  • 2.000 2
    Fresh California Avocados, sliced
  • 0.000
    Lobster Salad (recipe follows)
  • 0.000

    Lobster Salad

  • 1.000 1 lb.
    cooked Maine lobster meat, cut into 1 inch pieces (4 cups)
  • 1.000 1 Tbsp.
    Cooked lobster roe
  • 2.000 2 oz.
    Green onions, finely chopped
  • 1.000 1 oz.
    Celery, finely diced
  • 1.000 1 oz.
    Cucumber, peeled, seeded, finely diced
  • 1.000 1 oz.
    Bell pepper, finely diced
  • 1.000 1 Tbsp.
    Parsley, chopped
  • 2.000 2 oz.
    Lemon mayonnaise (aioli)
  • 0.000
    Salt & pepper to taste

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Instructions

  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.

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

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