Puffed Lobster Sandwich
|Frozen asparagus spears||10 Ounce|
|Canned lobster||5 Ounce|
|Mayonnaise/Salad dressing||1⁄3 Cup (5.33 tbs)|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Chopped canned pimiento||2 Tablespoon|
|Processedswiss cheese||4 Ounce|
|Mayonnaise/Salad dressing||1⁄4 Cup (4 tbs)|
|Stiffly beaten egg whites||3|
Cook asparagus according to package directions; drain.
Toast bread on one side.
Mix together the lobster, 1/3 cup mayonnaise, celery, and pimiento.
Spread mixture over untoasted side of bread.
Sprinkle shredded cheese over each; arrange asparagus on each sandwich.
Beat egg yolks, 1/4 teaspoon salt, and dash pepper till thick and lemon-colored; stir in the 1/4 cup mayonnaise.
Fold into egg whites.
Pile mixture atop asparagus.
Bake at 350Â° till topping mixture is golden brown, about 18 minutes.