Lobster Roll Sandwich


  • 5 plum tomatoes, halved
  • 5 tablespoons extra virgin olive oil
  • Salt and pepper to taste
  • 1 cup mayonnaise, your recipe
  • 2 large avocados
  • 2 tablespoons lime juice
  • 1 shallot, minced
  • 2 tablespoons lemon juice
  • Espelette pepper to taste
  • 2 lobsters, about 1¼ to 1½ pound each, cooked
  • 2 toasted ciabatta rolls


Slack out tomatoes on a sheet tray and drizzle with 3 tablespoons oil. Roast in preheated 450 F for 15 minutes or blister over a grill. Reserve liquid for another use. Chop in a food processor, season with salt and pepper and stir in mayonnaise with espelette to taste; set aside. 

Mash avocados with lime, shallot and salt; correct seasoning and set aside. Remove meat from lobster, breaking up pieces. Toss with lemon, salt, pepper and remaining olive oil.

To plate, place a layer of avocado on the bottom bun and tomato mayo on the other. Fill with lobster. Makes 2 servings.

Chef-owner Michael Serpa; Select Oyster Bar, Boston