At The Calla Lily Victorian Tea Room in Bedford, N.S., proprietor Andrea MacRae uses only the freshest lobster to make these popular dainties.
- Portion size 24 servings
- Credits : Canadian Living Magazine: June 2005
Ingredients
Method
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 facts <b>Per sandwich:</b> about
- Sodium 163 mg
- Protein 4 g
- Calories 71.0
- Total fat 3 g
- Cholesterol 18 mg
- Saturated fat 1 g
- Total carbohydrate 6 g
%RDI
- Iron 3.0
- Folate 5.0
- Calcium 2.0
- Vitamin A 2.0
