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Lobster Sandwich with Jicama Fennel Slaw

By Chef Lonnie Varisco, Performance Foodservice–Caro Serves: 1

A delicious lobster roll alternative, this sandwich combines buttery Texas toast with a flavorful fennel slaw and Empire's Treasure lobster meat.

Lobster Sandwich with Jicama Fennel Slaw


  • 2 slice(s) Texas toast (toasted)
  • 1 Empire's Treasure lobster tails (boiled and chopped)
  • 1/2 Cup(s) jicama(s) (juilenne)
  • 1/2 Cup(s) fennel (juilenne)
  • 1/2 tsp. tarragon, fresh (minced)
  • 2 Tbsp. green onion(s) (chopped)
  • 2 Tbsp. Piancone olive oil, extra virgin
  • 1 tsp. vinegar, cider
  • salt and pepper (to taste)
  • 1 Tbsp. West Creek mayonnaise


Combine jicama, fennel, green onion, tarragon, salt, pepper, olive oil and cider vinegar in a bowl and toss. Allow to sit overnight.  Spread mayonnaise on both sides of bread. Place a layer of slaw on bread and top with lobster. Serve.