Lobster Egg Salad Brioche Sandwiches | Midwest Living
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Lobster Egg Salad Brioche Sandwiches

Lobster Egg Salad Brioche Sandwiches

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  • Makes: 4 servings
  • Prep 15 mins

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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

  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.

Hard-Cooked Eggs

Ingredients

  • 5 - 6 eggs

Directions

  1. 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.
  2. 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.

Nutrition Facts

(Lobster Egg Salad Brioche Sandwiches)

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

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