Skip to content
METRO LogoMETRO Logo

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order. Alcoholic products are available for pickup between 7am and 11pm.
Open-faced Lobster Salad Sandwich https://www.metro.ca/userfiles/image/recipes/garniture-chair-homard-ciabatta-6225.jpg PT25M PT03M PT28M
Cut ciabatta loaves in two lengthways.Brush split loaves with melted butter and toast lightly.In a bowl, mix herbs into mayonnaise, stir in lime juice and season to taste.In another bowl, combine lobster with red onion and celery.Stir mayonnaise into lobster mixture.Top toasted ciabatta generously with lobster salad.
4
4 5 5 3
6 small ciabatta loaves 4 Tbsp. (60 mL) unsalted butter melted 3-4 Tbsp. (45-60 mL) mayonnaise 2 tsp. (10 mL) finely chopped tarragon 2 tsp. (10 mL) finely chopped italian (flat-leaf) parsley 2 tsp. (10 mL) finely chopped chives 0.500 lime sea salt and freshly ground pepper to taste 4 cups (1 L) cooked lobster meat, cut into pieces about 3/4 in (2 cm) in size 2 Tbsp. (30 mL) thinly sliced red onion 1 stalk of celery threads removed, chopped fine
Open-faced Lobster Salad Sandwich

Open-faced Lobster Salad Sandwich

Rate this recipe
5 Votes
  • Lactose-free
4
servings
0:25
Preparation
0:03
COOKING
0:28
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 6
    small ciabatta loaves
  • 4 Tbsp.
    (60 mL)
    unsalted butter melted
  • 3-4 Tbsp.
    (45-60 mL)
    mayonnaise
  • 2 tsp.
    (10 mL)
    finely chopped tarragon
  • 2 tsp.
    (10 mL)
    finely chopped italian (flat-leaf) parsley
  • 2 tsp.
    (10 mL)
    finely chopped chives
  • 0.500
    lime

  • sea salt and freshly ground pepper to taste
  • 4 cups
    (1 L)
    cooked lobster meat, cut into pieces about 3/4 in (2 cm) in size
  • 2 Tbsp.
    (30 mL)
    thinly sliced red onion
  • 1
    stalk of celery threads removed, chopped fine
Imprimer ma sélection

Preparation

Cut ciabatta loaves in two lengthways.

Brush split loaves with melted butter and toast lightly.

In a bowl, mix herbs into mayonnaise, stir in lime juice and season to taste.

In another bowl, combine lobster with red onion and celery.

Stir mayonnaise into lobster mixture.

Top toasted ciabatta generously with lobster salad.

Source : Metro

Legal Notice

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.

Reserve your timeslot now!

Sorry, our online services are not available for this postal code. Please try another postal code or visit us in store.

Sorry, we encountered a problem.

Please try again later.