Tested till perfect Lobster Tea Sandwiches

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2005

Recipe3 out of 5 based on 4 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 24


  • 1 can (11.3 oz/320g) 1can (11.3 oz/320g)frozen lobster meat, thawed
  • 2 tbsp 2tbsplemon juice
  • 12 slices 12slicesthin white sandwich bread or egg sandwich bread
  • 1/4 cup 1/4cupbutter, softened
  • 1/4 cup 1/4cupcoleslaw dressing
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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.

Nutritional Information Per sandwich: about

cal 71 pro 4g total fat 3g sat. fat 1g
carb 6g fibre 0 chol 18mg sodium 163mg

% RDI:

calcium 2 iron 3 vit A 2 folate 5
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