Lobster Roll Salad Sandwich
- Makes: 4 servings
- Prep 30 mins
- Cook 7 mins to 10 mins
- Chill 1 hr
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