Open Face Lobster Sandwich on Focaccia Bread

Lobster + Egg = Brunch Sandwich

Lobster on Focaccia

Simply said, I just love it!


For Focaccia Bread (from Anne Burrell):

  • 1 ¾ cup warm water (105F to 110F degrees).
  • 1 package of active dry yeast
  • 1 tablespoon sugar
  • 5 cups all-purpose flour, plus additional for kneading
  • 1 tablespoon sea salt
  • 1 cup extra-virgin olive oil, divided; plus extra on the side


For Lobster:

  • 1 2-pound lobster
  • 3 tablespoons salted butter
  • 1 tablespoon chives, finely chopped


For Focaccia Bread (from Anne Burrell):

  • In a small bowl, combine the water (temperature between 105F to 110F degrees), yeast and sugar.
    • I like to use an instant read thermometer to make sure that temperature is warm enough but not too hot for the yeast.
  • Allow the yeast to start bubbling (approximately 15 minutes).
    • If the yeast does not bubble after 15 minutes, I would suggest to start over.
  • Using a dough hook on standing mixer, combine the flour, salt, ½ cup olive oil and yeast mixture on low speed (Kitchen Aid mixture speed 2).
  • After the dough starts to come together, then increase the speed to medium (Kitchen Aid mixer speed 6) and knead the dough for another 5-6 minutes. The dough will become smooth and soft. If it is sticky, add a sprinkle of flour until it does not stick to the sides.
  • Lightly flour a surface area to work on and transfer the dough to the table.
  • Knead the dough a couple of times and add a sprinkle of flour if the dough is still sticky.
  • Coat the inside of the mixing bowl with a light layer of olive oil and return dough to the bowl. Cover the bowl with saran wrap and place a towel over the bowl.
  • Place the bowl in a warm area for about an hour or until double in size.
  • Coat a jelly roll pan with other ½ cup of olive oil and place the dough on the jelly roll pan.
  • Stretch out the dough to fit the pan and use your fingers to poke down on the dough all over; this will eventually create the texture of the focaccia bread.
  • Cover the dough with saran wrap and place in warm place until it has doubled in size (about 1 hour).
  • Preheat the oven to 425F degrees.
  • Before placing the dough in the oven, drizzle with olive oil, sprinkle some sea salt (I love using flaky pink salt) and some rosemary.
  • Bake for 25-30 minutes until the top is golden-brown.
  • Allow the bread to cool on side.


For Lobster:

I personally love steamed lobster, since the meat comes out more tender and preserves the natural flavor better.

  • Place lobster in freezer until ready to cook.
  • In a large pot that can fit the lobster comfortably.
  • Fill the pot with about 2 inches of salted water.
  • Set steaming rack in the middle of the pot and bring the water to boil over high heat.
  • Place lobster in the pot for about 18 minutes for a 2 pound lobster and cover with lid.
  • For one pound lobster, you only need about 10 minutes.
  • Once finished, use tong to pull the lobster out of the pot to sit and cool.
  • De-shell the lobster and chop the lobster tail into smaller pieces.
  • Mix with melted butter and chives.



  • Pan fry a sunny-side up quail egg and set on side.
  • Cut one square piece of focaccia bread.
  • Take ¼ of avocado and slice long ways for thin pieces and place on top of focaccia bread.
  • Stack three layers of lobster on top of avocado.
  • Melt 1 teaspoon of butter and pour over the lobster (love watching that butter just dripping down… ).
  • Chop chives and place on top.
  • Top off with sunny-side up quail egg and sprinkle with fresh pepper.


Best lobster sandwich ever!



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