Lobster Roll Salad Sandwich
- Makes: 4 servings
- Prep 30 mins
- Cook 7 mins to 10 mins
- Chill 1 hr
Pancetta adds a salty flavor to this easy lobster salad. Serve on hearty rolls or bread for lunch or dinner.
fresh or frozen lobster tails
finely chopped celery
thinly sliced pancetta or bacon, chopped
baguette-style French bread, halved lengthwise, or 4 hoagie or brat buns, split
large butterhead or red butterhead lettuce leaves
- Thaw lobster tails, if frozen. In a large saucepan, cook lobster tails, uncovered, in enough salted boiling water to cover for 7 to 10 minutes or until shells turn bright red and meat is just tender; drain. To stop the cooking process, rinse with cold water; drain. When cool enough to handle, remove and discard shells. Coarsely chop meat.
- In a medium bowl, combine lobster meat, celery, mayonnaise, and lemon juice. Cover; chill for 1 hour.
- Just before serving, in a medium skillet, cook pancetta until browned. Drain on paper towels. To serve, line the bottom of each baguette with a butterhead lettuce leaf; spoon lobster mixture on top of lettuce leaf. Place pancetta on lobster mixture. Top each with other half of baguette. Serve immediately. Makes 4 servings.
(Lobster Roll Salad Sandwich)Servings Per Recipe 4, fiber (g) 3, sodium (mg) 971, vit. A (IU) 146, calcium (mg) 131, vit. C (mg) 3, chol. (mg) 93, sat. fat (g) 5, iron (mg) 3, carb. (g) 44, Fat, total (g) 23, cal. (kcal) 500, pro. (g) 25