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Lobster Egg Salad Brioche Sandwiches

Ingredients

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Directions

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  • Prepare Hard-Cooked eggs. Finely chopped the peeled eggs. Set aside.

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  • 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.

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  • 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.

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.

Nutrition Facts (Lobster Egg Salad Brioche Sandwiches)

785 calories; 41 g total fat; 9 g saturated fat; 425 mg cholesterol; 990 mg sodium. 75 g carbohydrates; 3 g fiber; 27 g protein; 2138 IU vitamin a; 5 mg vitamin c; 111 mg calcium; 5 mg iron;

Hard-Cooked Eggs

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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