Enjoy these in little pieces as in the recipe, or divide the filling among small buns.
- Portion size 12 servings
- Credits : Canadian Living Magazine: July 2009
MethodFill large pot with enough salted water (1 tbsp/15 mL salt per 4 cups/1 L water) to cover lobsters; bring to full rolling boil. Grasp back of each lobster; plunge headfirst into water. Cover and return to boil.
Reduce to simmer; cook until lobsters are bright red and small legs come away easily when twisted and pulled, about 10 minutes. Remove from water; let cool.
Remove lobster meat from shells. Chop into bite-size pieces; set aside.
Meanwhile, in large bowl, whisk together mayonnaise, sugar, lemon juice, savory, mustard, hot pepper sauce, salt and pepper. Stir in green pepper, celery and lobster meat. (Make-ahead: Cover and refrigerate for up to 8 hours.)
Spoon into buns; cut each sandwich into thirds.
Nutritional facts Per piece: about
- Sodium 275 mg
- Protein 6 g
- Calories 138.0
- Total fat 8 g
- Potassium 122 mg
- Cholesterol 18 mg
- Saturated fat 1 g
- Total carbohydrate 10 g
- Iron 5.0
- Folate 10.0
- Calcium 4.0
- Vitamin A 2.0
- Vitamin C 13.0