An Unforgettable Open Faced Lobster Sandwich Recipe
The lobster roll is the ultimate New England fare. And since I spend summers in New England, I’ve tried my share. This version ditches heavy dressings and the oversized buns that get in the way of fresh lobster meat’s sweet and briny flavor.
Why you’re going to love this lobster salad sandwich recipe
This sandwich is light on the mayonnaise, big on lobster flavor. The whole sandwich comes together to showcase the flavor of the sea.
It’s also healthier than your average lobster roll. It calls for a slice of whole wheat bread instead of a big, white, split-top hot dog bun. The recipe incorporates finely chopped celery and onions as well as a tasty sea vegetable called sea beans.
It’s unique, exotic and, best of all, so easy to make.
How to make it
Fresh lobster is the key to a great lobster sandwich. You must use fresh lobster, not frozen lobster meat. That’s a good rule of thumb not just for this recipe but for any homemade lobster roll recipe.
Depending on where you live, you might be able to buy fresh cooked lobster meat that’s already removed from the shell. If you do this, just make sure you buy it the same day you’re going to serve it. Ask if you can have claw and knuckle meat. This meat is more tender and sweet than the lobster tails.
If you’re going to buy a whole, live lobster, you’ll need to cook and cool it so you can remove it from the shell. Then chill the lobster meat before making the lobster mixture.
Lobster meat is very easy to remove from the shell. But if you’ve never tried it, you’ll want step-by-step instructions.
How do you cook a lobster? The best method for cooking your lobster is steaming on the stovetop or microwave. Yes! Lobsters can be microwaved. That’s how I normally cook it. It helps retain moisture. You can also boil the lobster but the water can dilute the pure lobster flavor.
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Once the lobster is removed from the shell and chilled, it’s time to make the salad. Dice the lobster into bite-sized chunks to make it easy to eat. My pet peeve is a lobster salad with chunks of lobster so big they fall off the bread.
Put the lobster in a mixing bowl and mix it with the mayo. I add celery and onion for crunch and savory flavor to balance the sweetness of the lobster.
Store the salad mixture in the refrigerator until you’re ready to assemble your sandwiches. The sandwich is best with the salad served well-chilled. (The salad mixture can be made up to six hours in advance and stored in the refrigerator.)
To assemble the sandwiches, top two slices of whole wheat bread with the lobster salad mixture and then add the toppings. (I prefer thin-sliced whole wheat but you can use whatever you like.) If you like extra crunch, toast the bread slices before making the sandwiches.
About this sandwich’s unusual toppings
You might have noticed by now that my sandwich calls for potato chips…on a sandwich. Don’t mock it until you’ve tried it!
I’m a firm believer in texture. I think texture is an important part of every food experience. And potato chips bring pleasure to this sandwich. That distinctive crunch awakens the senses to the sensuality of fresh lobster sliding across the tongue. This pairing is one of my favorites.
I recommend using kettle-cooked potato chips for the best texture contrast. I use Cape Cod brand to keep with the New England theme but you can use whichever chips you like best.
What are sea beans?
The other sandwich topping called for in the recipe is a sea vegetable called sea beans, also called salicornia, samphire and sea asparagus. Because sea beans grow in tidal marshes, this vegetable is extremely salty. (And they’re also nutritious.)
I like the way these crisp and flavorful little beans bring out the briny flavor of the lobster. It’s the extra something that I think makes this the best lobster sandwich around – better than any New England lobster roll I’ve ever tried.
Sea beans aren’t as common as the other topping. But I’ve seen them sold at farmers’ markets and specialty grocers. (I like to forage for my own in the marsh.) Don’t worry if you can’t find them, they’re optional. But if you really want to try them, you can special order them from online retailers including Melissa’s produce.
Serving suggestions
Serve this unforgettable lobster salad sandwich any time or place you would enjoy a great seafood sandwich. It tastes particularly good at the beach. But it’s also a nice choice for a romantic picnic for two or a light sunset supper.
If you want to make it a part of an elegant brunch, lunch or afternoon tea, quarter the sandwiches to serve as finger sandwiches or a passed appetizer.
Like a healthy version of a lobster roll, this sandwich really makes a complete dish only the potato chips and veggies are on top instead of on the side. Nothing could be easier.
Can’t get enough lobster? Try this lobster and Chardonnay stew
Why this open faced lobster sandwich is a recipe for date night
You might not be aware that lobster is America’s aphrodisiac. First of all, there’s something incredibly enticing about the fact that it’s a luxury. Maine lobster is hard to come by outside of New England.
Not to mention that it’s one of the most expensive foods sold in our country. It was once the food of convicts. But a brief period in the early twentieth century known as the Lobster Palace era changed everything. (If you’d like to learn more about the history of lobster in America, check out the research article I wrote on the topic for The Daily Meal.)
But it’s not just the lobster that might stir the flames of passion on date night. Did you know that celery is also an aphrodisiac?
So if your special someone loves lobster, pop the cork on your best bottle of Prosecco, dim the lights and prepare to experience the aphrodisiac effects of a great lobster sandwich!
Plan a romantic getaway to lobster country
Open Faced Lobster Salad Sandwich
Ingredients
- 1/4-1/3 lb cooked, chilled lobster meat* cut into bite-sized chunks
- 1 celery rib finely chopped
- 1 tbsp sweet onion finely chopped
- 1 scant tbsp mayo
- 1 /2 cup sea beans optional
- 2 slices whole wheat bread
- 2 romaine leaves rib removed
- 8-10 kettle-cooked potato chips
Instructions
- Combine the lobster, celery, onion and mayo to make lobster salad.
- Blanch the (optional) sea beans and immediately rinse with cool water to stop the cooking.
- You can toast the whole wheat bread before assembly if you prefer. Top each slice of bread with 1 romaine leaf and half of the lobster salad.
- Divide sea beans and top each sandwich with half. Cover each sandwich with crunchy potato chips.
Notes
A note on the provided nutrition information
The nutrition information provided has been estimated by an online nutrition calculator and is not a substitute for a professional nutritionist’s advice.Nutrition
Save this lobster recipe for later:
This article was written in 2017 and most recently updated in 2024 to clarify instructions.
Amy is considered a leading authority on aphrodisiacs. Her work in aphrodisiacs is quoted in publications including National Geographic, The New York Times, Epicurious, Wine Enthusiast, Health and Playboy magazines. She speaks internationally on aphrodisiac foods and has brought her knowledge of aphrodisiac history and science to national television shows including The Today Show and CBS Early Show. She is a frequent guest on relationship and lifestyle radio and podcast shows and has been interviewed by BBC and NPR radio, Cosmopolitan radio and popular podcasts including My Dad Wrote a Porno.
Amy is also a freelance food, wine and health researcher and writer as well as a wine competition judge. Her work has appeared in publications ranging from Variety to The Daily Meal. She is an MSN content provider. And she is also a former wine editor for Gayot.com and wine & spirits editor of Las Vegas magazine.
Fun fact: Amy was the creator of the first ever comprehensive food and wine apps, Amy Reiley's Pocket Gourmet and Amy Reiley's Pocket Vineyard for Palm.
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