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Puffed Lobster Sandwich

Ingredients
  Frozen asparagus spears 10 Ounce
  Bread slice 6
  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
  Egg yolks 3
  Mayonnaise/Salad dressing 1⁄4 Cup (4 tbs)
  Stiffly beaten egg whites 3
Directions

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 350° till topping mixture is golden brown, about 18 minutes.
Serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Ingredient: 
Seafood
Interest: 
Party

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Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2114 Calories from Fat 1352

% Daily Value*

Total Fat 151 g232.5%

Saturated Fat 34.9 g174.7%

Trans Fat 0 g

Cholesterol 841.2 mg280.4%

Sodium 2843.6 mg118.5%

Total Carbohydrates 93 g30.8%

Dietary Fiber 6.4 g25.7%

Sugars 7.7 g

Protein 90 g180.3%

Vitamin A 77.1% Vitamin C 52.9%

Calcium 117.2% Iron 50.9%

*Based on a 2000 Calorie diet

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Puffed Lobster Sandwich Recipe