Lobster and Avocado Sandwich
This lobster and avocado sandwich pairs sweet cooked lobster meat with creamy avocado and bright lemon juice on a soft roll. It's an elegant yet simple way to use leftover lobster for an elevated lunch.
This lobster and avocado sandwich pairs sweet cooked lobster meat with creamy avocado and bright lemon juice on a soft roll. It's an elegant yet simple way to use leftover lobster for an elevated lunch.
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Slice the sandwich roll open, but not all the way through.
Halve and slice the avocado.
Remove the tail meat from the cooked lobster.
Scoop out the tomalley (the green paste) from the lobster's body cavity and set it aside.
Arrange the sliced avocado on the bottom half of the roll.
Place the lobster tail meat on top of the avocado.
Spread the reserved tomalley on the top half of the roll.
Squeeze fresh lemon juice over the fillings.
Close the sandwich and enjoy.
Assemble fresh to order. Store cooked lobster and avocado separately in the refrigerator for up to 2 days; combine with roll and lemon just before serving.
Yes, thaw it completely first, then cook it before assembling. The recipe calls for cooked lobster, so ensure it's fully cooked and cooled.
Tomalley is the greenish liver of the lobster. It adds rich flavor but is optional—omit it if you prefer a lighter sandwich.
A soft, slightly buttered roll (brioche, potato, or traditional soft roll) works best to complement the tender lobster without overpowering it.
Assemble the sandwich just before eating, or store avocado and lobster separately and combine at serving time. A squeeze of lemon slows browning.
