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Lobster club sandwiches

Australian Gourmet Traveller recipe for lobster club sandwiches.

By Lisa Featherby
  • 15 mins preparation
  • 30 mins cooking plus cooling
  • Serves 4
  • Print
Lobster club sandwiches


  • Meat from 1 <b><a href='/recipes/recipe-search/masterclass/2008/12/preparing-a-fresh-lobster/'>freshly prepared lobster</a></b>
  • For sandwich: sliced sourdough bread, shredded cos lettuce, sliced tomato and fried bacon
Lobster mayonnaise
  • 500 ml (2 cups) olive oil
  • 500 gm reserved lobster shells, crushed with a mortar and pestle
  • 2 egg yolks
  • 1 small garlic clove
  • 1 lemon, juice only


  • 1
    For mayonnaise, combine oil and shells in a saucepan and cook over low heat for 30 minutes. Drain oil through a fine sieve (discard shells), set aside to cool. Makes about 500ml.
  • 2
    Process yolks, garlic and lemon juice in a food processor until smooth. With motor running, add 400ml lobster oil in a thin steady stream until incorporated. Season to taste. Mayonnaise will keep refrigerated for 1 week.
  • 3
    Slice tail meat and transfer to a bowl. Add leg meat and enough mayonnaise to coat well. Season to taste.
  • 4
    Top half the bread slices with lettuce and tomato, then lobster mixture and bacon. Sandwich with remaining bread and serve.