Lobster Salad Tea Sandwiches

Cod Cakes Canapés (left), Clam Chowder (middle), & Lobster Salad Tea Sandwiches (right)

Put a refreshing new savory spin on your tea sandwiches with these Lobster Salad Tea Sandwiches.

Lobster Salad Tea Sandwiches
Yield: 12
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  1. 4 (3-ounce) lobster tails
  2. 3 tablespoons mayonnaise
  3. ⅛ teaspoon salt
  4. 1 teaspoon fresh lemon juice
  5. ½ teaspoon chopped fresh tarragon
  6. 8 very thin slices white bread, frozen
  7. 12 pieces green leaf lettuce
  8. 12 slices Campari tomato
  9. Garnish: yellow grape tomato slices
  1. Place lobster tails in a steamer basket set over a large saucepan containing boiling water. (Do not
let water touch steamer basket). Cover saucepan, and return to a boil. Steam until tails are pink and meat is opaque white, 5 to 7 minutes. Remove tails and let cool. Pick meat from tails and chop.
  2. In a small bowl, combine lobster meat, mayonnaise, salt, lemon juice, and tarragon. Cover bowl, and refrigerate until cold, approximately 4 hours.
  3. Using a 1½-inch round cutter, cut 24 rounds from frozen bread slices, discarding scraps. Cover bread rounds with damp paper towels, and let thaw for 15 minutes.
  4. Place lettuce on 12 bread rounds, and then a Campari tomato slice. Top with lobster salad and another bread round.
  5. Garnish with a yellow grape tomato slice, if desired, and secure with a frilled pick.
TeaTime Magazine https://www.teatimemagazine.com/
From TeaTime, July/August 2016


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