Lobster Tea Sandwiches
At The Calla Lily Victorian Tea Room in Bedford, N.S., proprietor Andrea MacRae uses only the freshest lobster to make these popular dainties.
Servings: 24
Ingredients:
| Nutritional Info | |
| Per sandwich: about | - |
| cal | 71 |
| pro | 4 g |
| total fat | 3 g |
| sat. fat | 1 g |
| carb | 6 g |
| fibre | trace |
| chol | 18 mg |
| sodium | 163 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 3% |
| vit A | 2% |
| folate | 5% |
-
1 can (11.3 oz/320 g) frozen lobster, thawed
2 tbsp (25 mL) lemon juice
12 thin slices white or egg sandwich bread
1/4 cup (50 mL) butter, softened
1/4 cup (50 mL) coleslaw dressing
Preparation:
In sieve set over bowl, press lobster to remove liquid. Pick through and discard any cartilage. In bowl and using fork, break up big chunks of lobster. Sprinkle with lemon juice; stir gently. Let stand for 5 minutes; set aside. (Make-ahead: Cover and refrigerate for up to 8 hours.)
Spread each bread slice with butter, then coleslaw dressing. Spoon lobster evenly on half of the bread slices. Top with remaining bread; press lightly. (Make-ahead: Place on rimmed baking sheet and cover with damp tea towel; cover tightly with plastic wrap and refrigerate for up to 24 hours.) With serrated knife, trim crusts from bread. Cut each sandwich into four triangles.
Source
Canadian Living Magazine: June 2005
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