Open-Face Lobster Salad Sandwich

Recipe Instructions Combine mayonnaise, sour cream, chives, chili sauce, hot pepper sauce and lemon juice in 2-quart bowl. Add lobster and toss gently until mixed. Season with salt and pepper to taste. (Recipe can be made to this point and refrigerated for a few hours before serving.) Arrange lettuce leaves on 4 pieces warm 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. Serve immediately. Serve an extra piece of warm brioche toast on the side for those who may want to make a closed sandwich. This recipe yields 4 servings. Each serving: 578 calories; 1,522 mg sodium; 117 mg cholesterol; 23 grams fat; 49 grams carbohydrates; 43 grams protein; 0.74 gram fiber.