Open-Face Lobster Salad Sandwich

Open-Face Lobster Salad Sandwich
Open-Face Lobster Salad Sandwich

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 2/3

    cup low-fat mayonnaise

  • 2

    tablespoons low-fat sour cream

  • 2

    tablespoons snipped chives or dill

  • 1

    tablespoon chili sauce plus

  • 1

    teaspoon chili sauce

  • Hot pepper sauce to taste

  • Lemon juice to taste

  • 4

    cups cooked lobster in large chunks

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 8

    Boston lettuce leaves ribs removed

  • 8

    slices brioche bread 3/4"-thick lightly toasted, and buttered

  • 12

    thick slices large tomato

  • 8

    slices crisp cooked bacon, preferably

  • applewood-smoked

Directions

Combine mayonnaise, sour cream, chives, chili sauce, hot pepper sauce and lemon juice in 2-quart bowl. Add lobster and toss gently until mixed. Season with salt and pepper to taste. (Recipe can be made to this point and refrigerated for a few hours before serving.) Arrange lettuce leaves on 4 pieces warm brioche toast. Put 3 slices tomato on each piece of lettuce. Spoon lobster salad on tomatoes, pressing down slightly. Top each with 2 bacon slices. Serve immediately. Serve an extra piece of warm brioche toast on the side for those who may want to make a closed sandwich. This recipe yields 4 servings. Each serving: 578 calories; 1,522 mg sodium; 117 mg cholesterol; 23 grams fat; 49 grams carbohydrates; 43 grams protein; 0.74 gram fiber.

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