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  • Open Face Lobster Salad Sandwich

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    Open Face Lobster Salad Sandwich
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 2/3 c. low-fat mayonnaise
    • 2 Tbsp. low-fat lowfat sour cream
    • 2 Tbsp. snipped chives or possibly dill
    • 1 Tbsp. chili sauce plus
    • 1 tsp chili sauce
    •     Warm pepper sauce to taste
    •     Lemon juice to taste
    • 4 c. cooked lobster in large chunks
    •     Salt to taste
    •     Freshly-grnd black pepper to taste
    • 8 x Boston lettuce leaves ribs removed
    • 8 slc brioche bread 3/4"-thick lightly toasted,
    •     and buttered
    • 12 x thick slices large tomato
    • 8 slc crisp cooked bacon, preferably
    •     applewood-smoked

    Directions

    1. Combine mayonnaise, lowfat sour cream, chives, chili sauce, warm pepper sauce and lemon juice in 2-qt bowl. Add in lobster and toss gently till mixed. Season with salt and pepper to taste. (Recipe can be made to this point and refrigerated for a few hrs before serving.)
    2. Arrange lettuce leaves on 4 pcs hot brioche toast. Put 3 slices tomato on each piece of lettuce. Spoon lobster salad on tomatoes, pressing down slightly. Top each with 2 bacon slices.
    3. Serve immediately. Serve an extra piece of hot brioche toast on the side for those who may want to make a closed sandwich.
    4. This recipe yields 4 servings.

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