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Lobster Roll Salad Sandwich
Cook: 7 mins to 10 mins
Chill: 1 hr
Ingredients
- 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
Directions
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.
