Open Faced Lobster Salad Sandwich

closeup of lobster and potato chip open faced sandwich on a pale blue plate overlooking the beach

Open Faced Lobster Salad Sandwich

This recipe combines the delicate, sea flavor of lobster with the salty crunch of potato chips in an unforgettable open faced sandwich.

Course Lunch, Main Course

Cuisine American

Dish Type sandwich

Diet and Health healthy-ish

Seasonal Fourth of July, Labor Day, summer

Ingredient lobster

Prep Time 10

Total Time 10

Servings

Calories 162

Author Amy Reiley

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

Get Recipe Ingredients

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

*If you're buying a whole lobster to make this lobster salad, see the notes in the intro on cooking and removing lobster meat from the shell. If you're buying pre-cooked lobster that's been removed from the shell, try to get knuckle and claw meat, which are more tender than lobster tails.

The lobster salad recipe can also be used as a salad topping. Add it to romaine or green leaf lettuce and top with crumbled potato chips.

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