Lobster Avocado Club Sandwich With Lemon Mayonnaise Recipes

LOBSTER CLUB SANDWICH WITH SWEET LIME MAYONNAISE AND AVOCADO

Lobster club sandwich with sweet lime mayonnaise and avocado image

Time 30m

Number Of Ingredients 10

Ingredients

4 slices of prosciutto
12 slices of sandwich bread
1 English cucumber with peel, thinly sliced into 32 rounds
8 Boston lettuce leaves, washed and torn as needed
750 g (1 ⅔ lb.) lobster meat (about 4 cooked, shelled lobsters weighing between 1 and 1½ lb. each)
To taste, sprigs of fresh dill,
45 mL (3 tbsp.) light mayonnaise
1 very ripe avocado
1 sweet lime (green lemon),
To taste, black pepper

Steps:

Combine the mayonnaise, avocado, and sweet lime zest and juice in a bowl. Mix until smoothly blended. Season with pepper and salt to taste. Set aside. Place 4 slices of prosciutto on a paper towel-lined plate. Cover with another paper towel and cook in microwave for about 1½ minutes on high. The prosciutto should have the texture of crispy bacon. Toast slices of bread. Place a leaf of lettuce and four cucumber rounds on the first 4 pieces of toast. Add lobster meat, some fresh dill, and top with one or two dollops of mayonnaise. Place a half-slice of prosciutto on top. Top the four sandwiches with a second slice of toast. Repeat step 4. Finish with the 4 remaining slices of toast to complete the sandwiches. Cut sandwiches in halves or quarters and use toothpicks to hold them together. Serve with homemade coleslaw or slices of fresh tomato.

LOBSTER SANDWICH WITH LIME MAYONNAISE

Lobster Sandwich with Lime Mayonnaise image

Provided by Food Network

Categories main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1/2 cup mayonnaise
2 tablespoons chopped fresh chives
2 tablespoons lime juice
Sea salt and freshly cracked black pepper
1 loaf sliced white bread
1 3/4 to 2 pound lobster, cooked, shelled and sliced
1 Lebanese cucumber, thinly sliced
1 cup loosely packed fresh cilantro leaves

Steps:

In a small bowl, add the mayonnaise, chopped chives, lime juice, and season well with the sea salt and black pepper. Stir the ingredients until combined.
Spread some of the prepared mayonnaise onto each bottom bread slice. Then, top the bread with alternating pieces of the lobster, cucumber, and cilantro. Finish with the remaining bread slices, and serve.

AVOCADO CLUB SANDWICH WITH CHIPOTLE MAYONNAISE

Avocado Club Sandwich With Chipotle Mayonnaise image

Club sandwiches always include a third piece of bread, so slice the bread thinly or the finished sandwich may be too thick. Adapted from Deborah Madison's Vegetarian Cooking for Everyone cookbook. The club sandwich is said to have originated in England. The Club Sandwich was the favorite of former King Edward VIII of England and his wife, Wallis Simpson. In fact, she took great pride in preparing this sandwich. The most popular theory is that the sandwich first appeared in 1894 at the famous Saratoga Club-House (an exclusive gentlemen only gambling house in upstate Saratoga Springs, New York) where the potato chips was born.

Provided by Sharon123

Categories Lunch/Snacks

Time 18m

Yield 1 serving(s)

Number Of Ingredients 11

Ingredients

2 -3 tablespoons mayonnaise
1/2-1 teaspoon chipotle chile, pureed
1 tablespoon chopped cilantro
lime juice, to taste
3 thin slices bread
salt
pepper
3 slices swiss cheese
3 -4 tomatoes, slices
2 lettuce leaves, crisp
1/3 avocado, sliced (you want about 3-4 slices)

Steps:

To make the chipotle mayonnaise, mix in the chipotle puree, cilantro, and lime juice to taste.
Toast 3 thin slices of bread and spread each slice with the chipotle mayonnaise.
Cover one slice with a crisp lettuce leaf and 3-4 slices avocado, and season with salt and pepper.
Add the second piece of toast, mayonnaise side up, and cover with 3 slices of Swiss cheese, sliced tomato, and another layer of lettuce.
Set the third piece of toaste, mayonnaise side down, over the lettuce and press down gently.
To be traditional, trim the crusts, then cut the sandwiches diagonally to make 4 triangles and secure each with a skirted toothpick.
Great served with pickles and coleslaw. Enjoy!

Nutrition Facts : Calories 615.1, Fat 43.8, SaturatedFat 18, Cholesterol 84.9, Sodium 407.4, Carbohydrate 33.2, Fiber 9.6, Sugar 13.6, Protein 28.2

LOBSTER CLUB SANDWICHES WITH TARRAGON MAYONNAISE

Lobster Club Sandwiches With Tarragon Mayonnaise image

Provided by Molly O'Neill

Categories dinner, main course

Time 10m

Yield 6 servings

Number Of Ingredients 11

Ingredients

1 egg
1 teaspoon Dijon mustard
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon Worcestershire sauce
3/4 cup canola oil
2 tablespoons coarsely chopped fresh tarragon
1 teaspoon kosher salt
6 Lemon-Thyme Focaccia Rolls (see recipe), split
3 leaves romaine, halved and trimmed to fit the rolls
6 1-pound lobsters, steamed, tail and claw meat shelled and halved lengthwise
6 strips bacon, cooked until crisp, drained and halved crosswise

Steps:

To make the mayonnaise, place the egg, mustard, lemon juice and Worcestershire sauce in a blender and process to combine. With the machine running, add the oil in a slow steady stream, blending until mixture is emulsified. Add the tarragon and salt and blend until combined. (Mayonnaise can be made a few hours ahead, covered and refrigerated.)
Spread mayonnaise over the bottom of each roll. Top with a piece of lettuce, then the lobster meat and bacon. Cover with the roll tops and serve.

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