Open-faced Lobster Salad Sandwich

Open-faced Lobster Salad Sandwich
  • 4 servings
  • 0:25 Preparation
  • 0:03 Cooking
  • 0:28 Total Time


Add all
  • 6

    small ciabatta loaves

  • 4 Tbsp.
    (60 mL)

    unsalted butter melted

  • 3-4 Tbsp.
    (45-60 mL)


  • 2 tsp.
    (10 mL)

    finely chopped tarragon

  • 2 tsp.
    (10 mL)

    finely chopped italian (flat-leaf) parsley

  • 2 tsp.
    (10 mL)

    finely chopped chives

  • 0.500


  • sea salt and freshly ground pepper to taste

  • 4 cups
    (1 L)

    cooked lobster meat cut into pieces about 3/4 in (2 cm) in size

  • 2 Tbsp.
    (30 mL)

    thinly sliced red onion

  • 1

    celery threads removed, chopped fine


Cut ciabatta loaves in two lengthways.

Brush split loaves with melted butter and toast lightly.

In a bowl, mix herbs into mayonnaise, stir in lime juice and season to taste.

In another bowl, combine lobster with red onion and celery.

Stir mayonnaise into lobster mixture.

Top toasted ciabatta generously with lobster salad.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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