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Open-Face Lobster Salad Sandwich


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  • 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


Servings 4


Step 1

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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