Lobster Avocado Panini

By • July 9, 2014 0 Comments

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Author Notes: It took me one long photo shoot and a lot of labor to discover that I actually prefer lobster leftovers over the whole lobster thing. Once upon a time, while the rest of my family was enjoying gloriously exotic Sri Lankan vacation and I ended up stranded in the city, alone and miserable, I decided to elevate the moods via nice lobster dinner. When you are home alone, you do not exactly cook for yourself, the whole idea is to have someone else do the job; I went to the Chelsea Market, walked into The Lobster Place and acquired a nice little one pounder and all the hoopla that goes with it. The little fellow looked particularly cute, and I thought I could perhaps photograph it first. So I took my camera. Three hours later, I still had not eaten my lobster. I first arranged the table for the photo shoot. I then conducted the photo shoot. Next, I downloaded and reviewed the photos. Once the photo shoot was over, I cleaned the table and the kitchen. I proceeded to set up the table for my glamorous dinner. I then cleaned the apartment to make it fit for my glamorous dinner. I took a shower to make myself glamorous for my glamorous dinner. When I finally made it to my glamorous table, I did not feel glamorous anymore, I just felt tired. So I packed up my lobster and shipped it to the fridge. The following day, it made for a very glamorous panini.


Serves 2

  • 1 cup chopped lobster meat
  • 1 avocado, halved and sliced into 1/4 inch thick slices
  • 4 thick slices of Jarlsberg or Emmentaler cheese
  • 4 tablespoons creme fraiche or sour cream
  • 1 tablespoon mayonnaise
  • 1-2 tablespoons finely chopped chives
  • 1/2 teaspoon finely chopped tarragon
  • 4 3/4 inch thick slices of white peasant bread (or two small ciabatta rolls, split in half)
  • salt and freshly ground pepper
  1. In a small bowl, mix the lobster meat with 1 1/2 to 2 tablespoons of sour cream, mayonnaise, tarragon, chives, salt and pepper.
  2. Preheat your cast iron grill pan over medium heat. Once the pan is hot, brush it with a tiny bit of vegetable oil (I use sunflower).
  3. Brush the inside of each piece of bread with the remaining sour cream. Place the avocado slices onto the bottoms of each piece of bread, spoon the lobster salad over the avocados, top with the cheese and close.
  4. Place your sandwich in the pan, and press it with a panini press or heavy pan to weigh it down. Cook until golden and crisp, about 3-4 minutes per side.

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