Before getting married, my husband and I always talked about our desire to go to Maine. We didn’t really know much about it or what to expect, but we just had a deep desire to go to Maine. When we decided to get married, we decided to get married at a lighthouse in Rockland, Maine. We got married in October, which, in my book, is one of the best times to visit Maine… not as many tourists, crisp, fall air, leaves are starting to change.
When we arrived in Maine, we drove straight into Rockland, Maine and decided to stop for lunch. We saw a large sign advertising for the Bobby Flay Throwdown winning “King of Clubs” sandwich. We shrugged and said, sure, let’s try that! And let me tell you, it was frickin’ awesome. Before heading home that week, we also tried a lobster roll, and to me, a lobster roll just doesn’t come close to that club.
Well, if you’ve read my other posts, you know that I’m up for a challenge, and I knew I had to recreate that sandwich at home. So if you’re reading this Lynn Archer, let me know what you think! For the rest of you, this is an absolutely awesome dish to make during the summer. It’s light and fresh, and I can’t think of a better way to wrap up the summer. It’s great with fresh end of summer corn, fries or potato chips, or whatever other summer sides you love!
And pro tip, if shucking a lobster is intimidating, purchase fresh lobster meat instead!
Maine Lobster Triple Decker Club Sandwich
- Prep Time: 20
- Cook Time: 20
- Total Time: 40 minutes
- Yield: 4
- Category: seafood
Ingredients
Lobster Salad
2 – 1½ lb lobsters
½ cup mayonnaise (I used ¼ cup low-fat mayonnaise and ¼ cup full fat mayonnaise)
zest of 1 lemon
½ lemon juiced
2 green onions, minced
2 TBs chives, minced
¼ tsp celery seed
salt & pepper
Sandwich
12 slices of thick cut brioche
8 thick slab bacon
2 beef steak tomatoes, sliced
4 romaine lettuce leaves
mayonnaise
Instructions
Bring a large, tall pot of water to boil (large enough to fully fit both lobsters). When it comes to a raging boil, place the lobsters in the pot and cook until bright red – about 6 to 8 minutes. Remove and let cool. Remove all of the lobster meat and roughly chop. Place the lobster meat in a large bowl. In a small bowl, stir together the mayonnaise, lemon zest, green onions, chives, and celery seeds. Add to the bowl of lobster meat and stir to completely coat the lobster. Season to taste with salt and pepper.
Line the bacon on a wire rack and place on top of a baking sheet. Place inside a cold oven and turn the oven on to 400°F. Once the oven comes up to temperature, cook the bacon for 15-20 minutes, depending on how crispy you like it. When the bacon is done, blot with paper towels to absorb the access grease and cut each piece in half.
Meanwhile, toast the brioche, coat each slice with mayonnaise. Now assemble the sandwiches. Place one slice of brioche down and layer with tomato slices, romaine, and bacon. Place a second slice of brioche on top of the bacon and spoon the lobster salad on top. Place the third slice of brioche on top and carefully cut in half. Assembly the remaining three sandwiches the same way. Enjoy!
Keywords: lobster clubs, maine lobster, maine lobster clubs, lobster rolls, lobster salad, Rockland lobster sandwich, Rockland lobster club
