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

Source: Midwest Living

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Recipe Summary

cook:
7 mins
chill:
1 hr
total:
1 hr 37 mins
prep:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

500 calories; fat 23g; cholesterol 93mg; saturated fat 5g; carbohydrates 44g; insoluble fiber 3g; protein 25g; vitamin a 145.8IU; vitamin c 3mg; sodium 971mg; calcium 131.3mg; iron 2.7mg.
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