Lobster Roll Salad Sandwich | Midwest Living

Lobster Roll Salad Sandwich

Lobster Roll Salad Sandwich

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  • Makes: 4 servings
  • Prep 30 mins
  • Cook 7 mins to 10 mins
  • Chill 1 hr

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Pancetta adds a salty flavor to this easy lobster salad. Serve on hearty rolls or bread for lunch or dinner.


  • 2 ounces fresh or frozen lobster tails
  • 1/3 cup finely chopped celery
  • 1/3 cup mayonnaise
  • 1 tablespoon lemon juice
  • 2 -3 ounces thinly sliced pancetta or bacon, chopped
  • 4 6-inch pieces baguette-style French bread, halved lengthwise, or 4 hoagie or brat buns, split
  • 4 large butterhead or red butterhead lettuce leaves


  1. 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.
  2. In a medium bowl, combine lobster meat, celery, mayonnaise, and lemon juice. Cover; chill for 1 hour.
  3. 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.

Nutrition Facts

(Lobster Roll Salad Sandwich)

Servings Per Recipe 4, fiber (g) 3, sodium (mg) 971, pro. (g) 25, vit. A (IU) 146, iron (mg) 3, cal. (kcal) 500, calcium (mg) 131, Fat, total (g) 23, carb. (g) 44, vit. C (mg) 3, sat. fat (g) 5, chol. (mg) 93

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