Lobster Egg Salad Brioche Sandwiches

SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

Published on Midwest Living (http://www.midwestliving.com)

Lobster Egg Salad Brioche Sandwiches

+ enlarge

Makes: 4 servings
Prep 15 mins

Ingredients

5 Hard-Cooked Eggs (recipe follows)
1/3 cup mayonnaise
2 teaspoons finely chopped onion or green onion
1 teaspoon Dijon-style mustard
1 teaspoon prepared horseradish
1/2 teaspoon lemon juice
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon paprika
1/3-1/2 cup finely chopped fresh or frozen cooked lobster (about 2 oz. or half of a tail) or salad-style imitation lobster
8 slices brioche or sweet bread (such as Portuguese or Hawaiian sweet bread), toasted
4 red-tipped lettuce leaves
8 tomato slices

Directions

Prepare Hard-Cooked eggs. Finely chopped the peeled eggs. Set aside.
In a medium mixing bowl, combine mayonnaise, onion, mustard, horseradish, lemon juice, salt, cayenne pepper and paprika. Gently fold in eggs and lobster. Season to taste.
Layer 4 slices of the brioche with lettuce and tomato slices. Spoon lobster egg salad on top of tomato slices. Top with remaining bread slices. Makes 4 main-dish servings.
Hard-Cooked Eggs: Place 5 eggs in a single layer in a large saucepan (do not stack eggs). Add enough cold water to cover the eggs by 1 inch. Bring to a rapid boil over high heat (water will have large rapidly breaking bubbles). Remove from heat, cover, and let stand for 15 minutes; drain. Run cold water over the eggs or place them in ice water until cool enough to handle; drain. To peel a hard-cooked egg, gently tap it on the countertop. Roll the egg between the palms of your hands. Peel off eggshell, starting at the large end. Makes 5 hard-cooked eggs.

Hard-Cooked Eggs

Ingredients

5 - 6 eggs

Directions

To peel a hard-cooked egg, gently tap it on the countertop. Roll the egg between the palms of your hands. Peel off eggshell, starting at the large end. Makes 5 or 6 hard-cooked eggs.
Place eggs in a single layer in a large saucepan (do not stack eggs). Add enough cold water to cover the eggs by 1 inch. Bring to a rapid boil over high heat (water will have large rapidly breaking bubbles). Remove from heat, cover, and let stand for 15 minutes; drain. Run cold water over the eggs or place them in ice water until cool enough to handle; drain.

Nutrition Facts

(Lobster Egg Salad Brioche Sandwiches)

Servings Per Recipe 4, carb. (g) 75, pro. (g) 27, cal. (kcal) 785, sat. fat (g) 9, chol. (mg) 425, Fat, total (g) 41, vit. A (IU) 2138, vit. C (mg) 5, calcium (mg) 111, iron (mg) 5, fiber (g) 3, sodium (mg) 990

Source URL (retrieved on May 26, 2013): http://www.midwestliving.com/recipe/salads/lobster-egg-salad-brioche-sandwiches/

Links:
[1] http://my.midwestliving.com/common/register.jsp?regSource=4002&returnURL=http://www.midwestliving.com/print/12650/
[2] http://images.meredith.com/bhg/images/recipe/p_R119790.jpg
[3] http://my.midwestliving.com/common/register.jsp?regSource=4092&returnURL=http://www.midwestliving.com/print/12650/