Anne Rosenzweig’s Lobster Club Sandwich

Updated February 23, 2016
This image courtesy of Joseph DeLeo

When she established herself as one of the country’s premier women chefs in the 1980s, Anne Rosenzweig created this haute version of the old-fashioned ladies-lunch fare. It became a classic. And according to its creator, one must definitely remove the white gloves before eating: “Mayonnaise and tomato juice must dribble down your arms as you eat this.”

Note: This fresh mayonnaise includes raw egg yolks and, therefore, should be made with farm-fresh, salmonella-free, refrigerated eggs.


Cooking Methodbaking



Total Timea day or more

OccasionCooking for a date

Recipe Coursemain course

Equipmentelectric mixer

Mealbrunch, dinner, lunch

Taste and Texturebuttery, creamy, juicy, savory

Type of Dishclub sandwich


  • 1¼ pounds (5 sticks) unsalted butter
  • 1 cup sugar
  • 1 tablespoon salt
  • 6 cups all-purpose flour
  • 2 cups milk
  • 1 ounce cake yeast, or 1½ packages active dry yeast
  • 10 large eggs, beaten
  • 2 egg yolks
  • 1½ teaspoons Dijon mustard, at room temperature
  • ¼ cup freshly squeezed lemon juice, at room temperature
  • 1½ cups soy oil
  • 1 tablespoon plus 1 teaspoon grated lemon zest
  • Salt and freshly ground black pepper, to taste
  • 2 cups crisp cold greens, such as romaine, frisee, red leaf lettuce
  • 2 fresh ripe tomatoes, sliced (cold)
  • 16 slices apple-smoked or double-smoked bacon, fried crisp
  • 1 pound cooked, cold lobster tail meat, sliced on the bias ½ inch thick




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