Everybody loves a club sandwich — if it’s a lobster one, even better. But to make sure we brought something new to the pressed-and-creased world of club sandwiches, my crack (addicted) team of cultural anthropologists, market-research analysts, and focus groups got together and determined that the best way to inject a little ethnic fire into the beloved sandwich was to fuse it with that bastardized Chinese suburban specialty: shrimp toast! But since this is a lobster sandwich, we swapped one crustacean for the other, and thus a new American classic was born.

More recipes from Food Republic columnist Zakary Pelaccio: Pork Fries | Pasta Con Sarde | Pasta Con Ricci Di Mare