Lobster Avocado Club Sandwich With Lemon Mayonnaise
Ready In: 20 mins
Serves: 8
Ingredients
LEMON MAYONNAISE
- 1⁄3 cup mayonnaise
- 1 tablespoon chopped fresh chives
- 1⁄4 teaspoon lemon zest
- 1⁄2 lemon, juice of, no seeds
- 1 teaspoon Dijon mustard
- 1 minced garlic clove
LOBSTER AVOCADO SANDWICH
- 24 slices whole grain bread or 24 slices white bread, toasted
- 2 ounces lemon mayonnaise (aioli)
- 4 cups romaine lettuce or 4 cups butter lettuce
- 2 lbs heirloom tomatoes (about 4) or 2 vine-ripe tomatoes, sliced (about 4)
- 24 slices applewood-smoked bacon, cooked
LOBSTER SALAD
- 1 lb cooked maine lobster meat, cut into 1 pieces (4 cups)
- 1 tablespoon lobster, roe (cooked)
- 2 ounces green onions, finely chopped
- 1 ounce celery, finely diced
- 1 ounce cucumber, peeled, seeded, finely diced
- 1 ounce bell pepper, finely diced
- 1 tablespoon parsley, chopped
- 2 ounces lemon mayonnaise (aioli)
- to taste salt and pepper
Directions
- LEMON MAYONNAISE:
- Combine all ingredients and mix well.
- Cover and refrigerate for an hour.
- FOR LOBSTER SALAD:
- Combine cooked Maine lobster meat, cooked lobster roe, green onions, celery, cucumber, bell pepper and parsley in a bowl.
- Add lemon mayonnaise.
- Mix well and season to taste with salt and pepper.
- TO ASSEMBLE:
- 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 tomato and 3 slices bacon.
- Place another slice of bread on top.
- Place about 2 oz. avocado slices and about 2/3 cup lobster salad on top.
- Place another slice of bread on top and secure with wooden toothpicks.
- Cut sandwich in half diagonally.
- Present sandwich so filling is exposed.
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