Serious Eats: Recipes

Zakary Pelaccio's Lobster Club Sandwich

The following recipe is from the April 18 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here!

[Photograph: Michael Schrom]

Part of the allure of the club sandwich is that extra piece of toast in the middle of the sandwich. Not only does it give the club height and and an excuse to use a frilly toothpick, but it also acts as the dividing line between the bacon tier of the sandwich and the chicken salad, or turkey, or whichever club you prefer.

Zakary Pelaccio, author of Eat with Your Hands, has upped the club sandwich ante by adding butter-poached lobster and turning that middle slice of bread into a riff on that classic Chinese restaurant app, shrimp toast, only here it's lobster toast. Sounds pretty good, right? Well, it also features slices of crispy bacon and sambal aïoli.

Recommended playlist and drinks pairing:

Listen: The Beach Boys, Pet Sounds, a classic—and well suited to gin and tonics and club sandwiches.

Drink: G&Ts—club service, nudge, nudge.

What Worked: This is an outrageous sandwich on its own but we're all for serving the lobster toast on its own as a kitschy app.

What Didn't: Don't skimp on the oil for the lobster toast; use too little and it will stick to the pan.

Suggested Tweaks: If you're not game for mixing up your own aïoli you can always sub in mayo and sambal olek.

Reprinted with permission from Eat with Your Hands by Zakary Pelaccio. Copyright © 2012. Published by Ecco. Available wherever books are sold. All rights reserved.

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