Open-Face Lobster Salad Sandwich

Recipe Ingredients

2/3 cup	157ml	Low-fat mayonnaise
2 tablespoons	30ml	Low-fat sour cream
2 tablespoons	30ml	Snipped chives or dill
1 tablespoon	15ml	Chili sauce - plus
1 teaspoon	5ml	Chili sauce
		Hot pepper sauce - to taste
		Lemon juice - to taste
4 cups	948ml	Cooked lobster in large chunks
		Salt - to taste
		Freshly-ground black pepper - to taste
8		Boston lettuce leaves - ribs removed
8		Brioche bread 3/4"-thick - lightly toasted,
		And buttered
12		Thick slices large tomato
8		Crisp cooked bacon, preferably
		Applewood-smoked

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.

Source:
The Los Angeles Times, 06-30-1999

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