Puffed Lobster Sandwich Recipe
Ingredients
| 1 10-ounce package frozen asparagus spears | ||
| Bread slice | 6 | |
| Lobster | 1 5 Ounce, drained, flaked | |
| 1/3 cup mayonnaise or salad dressing | ||
| Celery | 1/4 Cup (16 tbs), finley chopped | |
| Pimiento | 2 Tablespoon, finely chopped | |
| Processed cheese | 4 Ounce, shredded | |
| Egg yolks | 3 | |
| 1/4 cup mayonnaise or salad dressing | ||
| 3 stiffly beaten egg whites | ||
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.
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.
Chef
