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Lobster Egg Salad Brioche Sandwiches
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 to 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
1. Prepare Hard-Cooked eggs. Finely chopped the peeled eggs. Set aside.
2. 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.
3. 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.
4. 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.
Ingredients
- 5 to 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.
