Recipe courtesy of Wolfgang Puck

Lobster Club Sandwich

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 1 sandwich
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3 slices walnut bread (7 1/2 x 3 x 1/4 inches)

1 ounce good mayonnaise

2 1/2 ounces butter

3 ounces lobster meat, cooked

1/4 ounce wild arugula

Spago House Balsamic Dressing (recipe follows)

2 slices vine-ripened or heirloom tomatoes

Salt and black pepper

2 slices applewood-smoked bacon, crisped

2 caperberries

Spago House Balsamic Dressing:

1 tablespoon balsamic vinegar

2 teaspoons sugar

1/4 teaspoon kosher salt

Pinch freshly cracked black pepper

1 tablespoon sherry vinegar

1/4 cup Tuscan olive oil


  1. Toast the walnut bread under a salamander until golden brown. Spread 1/2 ounce of mayonnaise on two slices of the bread.
  2. In a small sauté pan, heat up the butter. Add the lobster to the pan and remove from the heat to gently poach warm.
  3. Toss the arugula in a small bowl with the house dressing to slightly coat. Season the tomatoes with salt and pepper.
  4. Arrange the arugula evenly on the bread slices with the mayonnaise. On one of those slices, place the tomatoes and the bacon. Place the second slice of bread with arugula on top of the bacon, and arrange the warm lobster evenly on top. Top with the third slice of bread.
  5. Finish with two caperberries skewered onto each side of the sandwich. Carefully slice the sandwich in half with a serrated knife. 

Spago House Balsamic Dressing:

Yield: 1/4 cup dressing
  1. In a mixing bowl, whisk together the balsamic vinegar, sugar, salt and pepper. Add the sherry vinegar, and whisk; then whisk in the olive oil.
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