Maine Lobster Club Sandwich

Menu Part: 
Sandwich/Wrap
Cuisine Type: 
American
Serves: 
8

Ingredients

4 cups Maine lobster meat, cooked, cut into 1-in/pieces
1 tbsp. Maine lobster roe, cooked
1⁄4 cup celery, peeled, finely diced
1⁄4 cup green onions, finely chopped
1 tbsp. parsley, chopped
1⁄2 cup lemon mayonnaise
24 slices whole grain or country-style bread
4 cups baby arugula
4 heirloom tomatoes, sliced
24 slices applewood smoked bacon, cooked
2 avocados, sliced

Steps

1. Combine the lobster meat, cooked lobster roe, celery, green onions and parsley in a bowl.

2. Add 1⁄4 cup lemon mayonnaise. Mix well and season with salt and pepper. Set aside.

3. Toast the bread. Generously spread one side of each piece of bread with lemon mayonnaise.

4. Top one slice of bread with the arugula, 2 tomato slices and bacon. Place a toasted piece of bread on top.

5. Top with the avocado slices and lobster mixture; place the other piece of toast on top and secure with wooden toothpicks.

6. Cut the sandwich diagonally into two pieces. To serve, plate the sandwich.

More From FoodService Director

Ideas and Innovation
staff pack

To keep staff motivated, we locked them in a room together. As part of a midsemester training session, we formed work groups and sent them to a local Escape Room to see which team could play the game together most effectively and escape first. Not only was this training a great team-building experience, but it supported a local new business and gave our staff a memorable experience.

Ideas and Innovation
star employee

Senior leadership meets twice a year to do organizational talent planning for every position from the top down. We talk about who are the potential high-performers, and go through how they can grow. People are your differentiator—you need to take care of your assets, and your assets are your human resources.

Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

Sponsored Content
college students eating

From Ovention.

Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

Late-night options have long been a popular fixture on college campuses, but if it’s too late, students often choose to venture to off-campus retailers to satisfy their cravings. According to Technomic’s 2017 College & University Consumer Trend...

FSD Resources