Food & Dining

Recipe: Lobster Lavash Club

This recipe comes from Executive Chef Barry Walling of Cheeca Lodge in Islamorada. See for more information.

Serves 4


  • 4 5 oz. Florida lobster tails
  • 4 2 oz. butter
  • 4 oz. Boursin cheese
  • 4 oz. cream cheese
  • 8 slices apple-smoked bacon
  • 1 head romaine lettuce
  • 4 Roma tomatoes, sliced
  • 4 Lavash soft cracker bread (substitute with flour tortilla)
  • 6 oz mayonnaise
  • 1 tbs. fresh tarragon, chopped
  • 1 lemon, squeezed
  • Salt and pepper
  • Directions:

    Begin by preparing the cheese spread. Whip together softened Boursin and cream cheeses. Set aside.

    Prepare tarragon mayonnaise. Mix chopped tarragon, lemon juice, salt and pepper. Set aside.

    Cook bacon strips to a crisp. Chop and set aside.

    Cut lettuce and tomatoes.

    Split lobster tails and spread with butter. Grill until cooked thorough (about 7 minutes)

    Warm lavash sheets quickly on grill (a minute or less). Remove and spread mixed cheeses over lavash. Cover with lettuce and line tomatoes and bacon strips. Remove lobster from shell and lay down center of lavash. Roll tightly and slice.

    Serve with tarragon mayonnaise and Florida citrus or other fresh fruits.