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Lobster club sandwiches

Australian Gourmet Traveller recipe for lobster club sandwiches.

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


    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.