Best Open Face Lobster Salad Sandwiches Recipes

LOBSTER CLUB SANDWICH

Lobster Club Sandwich image

You can't go wrong with this easy and delicious twist on the popular lobster roll. The ingredients include thick white bread, lobster tail, green onions, mayo, bacon and tomato. Just a few more items and you'll have the perfect lobster club!

Provided by Paula Deen

Time 10m

Yield 10

Number Of Ingredients 9

Ingredients

1 cooked, medium diced lobster tail
1 tablespoon finely chopped green onions
1 tablespoon chopped fresh parsley
1/4 cup mayonnaise
2 teaspoons lemon juice
1/2 cup baby arugula
1 small thinly sliced tomato
4 slices cooked crisp bacon
4 slices thick white bread

Steps:

Toss together the lobster meat, green onions and parsley in a medium mixing bowl. In a small bowl, stir together the mayonnaise and lemon juice. Add half of the lemon mayonnaise mixture to the lobster. Season with salt and pepper and fold together.
Spread 1 side of each slice of bread with the remaining lemon mayonnaise mixture. Top 2 slices of bread with arugula, tomato and bacon. Spoon the lobster salad on top. Cover with a second slice of bread. Cut the sandwich in half, diagonally and secure with frilly toothpicks.

OPEN FACE LOBSTER SALAD SANDWICHES

Open Face Lobster Salad Sandwiches image

Categories Sandwich Quick & Easy Lobster Summer Bon Appétit

Yield Serves 2; can be doubled

Number Of Ingredients 7

Ingredients

1/4 cup mayonnaise
1/4 cup finely chopped celery
1 teaspoon fresh lemon juice
1/2 teaspoon grated lemon peel
3 tablespoons chopped fresh chives
1 11- to 12-ounce frozen lobster tail, thawed
4 slices egg bread, toasted

Steps:

Combine first 4 ingredients and 2 tablespoons chives in medium bowl. Cook lobster in medium pot of boiling salted water until just opaque in center, about 8 minutes. Drain; cool. Remove meat from shell. Dice lobster; fold into mayonnaise mixture. Season with salt and pepper.
Spoon salad atop bread slices. Sprinkle with 1 tablespoon chives and serve.

OPEN-FACED SEAFOOD SANDWICHES

Open-Faced Seafood Sandwiches image

Delicious seafood sandwiches are as close as your cupboard using canned crabmeat and shrimp. Arlene Kroll of Vero Beach, Florida adds fresh parsley, lemon juice and Dijon mustard to give these noontime sandwiches a fresh taste.

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

4 English muffins, split and toasted
3 tablespoons butter, melted
1 can (6 ounces) lump crabmeat, drained
1 can (6 ounces) small shrimp, rinsed and drained
1 cup shredded cheddar cheese, divided
1/2 cup chopped celery
1/2 cup chopped ripe olives
1 tablespoon minced fresh parsley
1/4 cup mayonnaise
1 teaspoon lemon juice
1/2 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce

Steps:

Brush English muffins with butter; set aside. In a bowl, combine the crab, shrimp, 3/4 cup cheese, celery, olives and parsley. Combine the mayonnaise, lemon juice, mustard and Worcestershire sauce; pour over seafood mixture and toss to coat. , Place a rounded 1/4 cupful of the mixture on each muffin half; sprinkle with remaining cheese. Place on a baking sheet. Broil 4-6 in. from the heat for 3-4 minutes or until heated through and cheese is melted. Serve immediately.

Nutrition Facts : Calories 508 calories, Fat 31g fat (13g saturated fat), Cholesterol 185mg cholesterol, Sodium 1421mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 2g fiber), Protein 27g protein.