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Lobster California Avocado Club Sandwich

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Lobster California Avocado Club Sandwich



Serves: 8

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

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.

Nutrition information per serving

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

About the author

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


(2 Ratings)