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Bon Appétit

Open Face Lobster Salad Sandwiches

4.2

(9)

Marinated vegetables from the supermarket salad bar and potato chips are nice with the sandwich. Chocolate cake is a great ending.

Recipe information

  • Yield

    Serves 2; can be doubled

Ingredients

1/4 cup mayonnaise
1/4 cup finely chopped celery
1 teaspoon fresh lemon juice
1/2 teaspoon grated lemon peel
3 tablespoons chopped fresh chives
1 11- to 12-ounce frozen lobster tail, thawed
4 slices egg bread, toasted

Preparation

  1. Step 1

    Combine first 4 ingredients and 2 tablespoons chives in medium bowl. Cook lobster in medium pot of boiling salted water until just opaque in center, about 8 minutes. Drain; cool. Remove meat from shell. Dice lobster; fold into mayonnaise mixture. Season with salt and pepper.

    Step 2

    Spoon salad atop bread slices. Sprinkle with 1 tablespoon chives and serve.

TagsSandwichLobsterShellfishSeafoodLemonCitrusFruitCeleryVegetableMainDinnerNut FreeDairy Free5 Ingredients or FewerSimmerBon Appétit
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