Ingredients Jump to Instructions ↓

  1. 2/3 cup 157ml Low-fat mayonnaise

  2. 2 tablespoons 30ml Low-fat sour cream

  3. 2 tablespoons 30ml Snipped chives or dill

  4. 1 tablespoon 15ml Chili sauce - plus

  5. 1 teaspoon 5ml Chili sauce Hot pepper sauce - to taste Lemon juice - to taste

  6. 4 cups 948ml Cooked lobster in large chunks Salt - to taste Freshly-ground black pepper - to taste

  7. 8 Boston lettuce leaves - ribs removed

  8. 8 Brioche bread

  9. 3/4"-thick - lightly toasted, And buttered

  10. 12 Thick slices large tomato

  11. 8 Crisp cooked bacon, preferably Applewood-smoked

Instructions Jump to Ingredients ↑

  1. 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.


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