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Lobster Avocado Club Sandwich With Lemon Mayonnaise

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“Recipe courtesy of Chef Sophiane Benaouda, Grand Café, San Francisco, CA. Lobster Salad Yields: 5 Cups - tastes aweomse! The mayonnaise is great for dipping seafood .Make it first, since it needs to be refrigerated for about an hour or more. :) I had a problem with the computer - it is meant to be read cooked lobster roe - sorry - so it reads 1 T lobster roe (cooked), did the best I could. ;)”
READY IN:
20mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. LEMON MAYONNAISE:
  2. Combine all ingredients and mix well.
  3. Cover and refrigerate for an hour.
  4. FOR LOBSTER SALAD:
  5. Combine cooked Maine lobster meat, cooked lobster roe, green onions, celery, cucumber, bell pepper and parsley in a bowl.
  6. Add lemon mayonnaise.
  7. Mix well and season to taste with salt and pepper.
  8. TO ASSEMBLE:
  9. Generously spread 1 side of each slice of bread with lemon mayonnaise.
  10. For each sandwich, top 1 slice of bread with some of the lettuce, 2 slices tomato and 3 slices bacon.
  11. Place another slice of bread on top.
  12. Place about 2 oz. avocado slices and about 2/3 cup lobster salad on top.
  13. Place another slice of bread on top and secure with wooden toothpicks.
  14. Cut sandwich in half diagonally.
  15. Present sandwich so filling is exposed.

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