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Justin Smillie's Lobster Salad Sandwich

COOK TIME
10 mins
PREP TIME
15 mins
SERVINGS
4
RATE THIS RECIPE
(0)
Justin Smillie's Lobster Salad Sandwich
Kristen Little
COOK TIME
10 mins
PREP TIME
15 mins
SERVINGS
4
RATE THIS RECIPE
(0)

Ingredients

  • 1 onion, thinly sliced
  • 1 tablespoon roughly chopped parsley
  • 1 stalk celery (with leaves), finely diced
  • 4 lobsters, cooked, roughly chopped
  • 1 pinch crushed red pepper flakes
  • 2 lemons, zested then cut into wedges reserved for serving
  • 1/4 cup mayo
  • 1 tablespoons vinegar mixed with 1 drop honey
  • 1 teaspoon celery bitters
  • 1 cup canola oil
  • 2 large shallots, thinly sliced
  • salt, to taste
  • focaccia fino
  • Chef notes

    I love this recipe because it's specifically something made for the summer. It's a perfect beach-side dish that's light, fresh and just a little indulgent.

    Swap option: If you don't have lobster, this works really well with shrimp or crab. Use your favorite kind of bread or roll instead of the focaccia fino.

    Preparation

    1.

    In a large bowl, add the onion, parsley, celery, lobster meat, red pepper, lemon zest, mayo, vinegar and bitters.

    2.

    Mix well until fully combined and set aside/refrigerate.

    3.

    Add canola oil and shallots to a medium saucepan and turn on heat to medium-high. The shallots should turn golden and then brown as the oil heats up but should not burn.

    4.

    When the shallots are a nice golden-brown, remove them from the pan using a spider/strainer and let them drain on a towel or plate. Sprinkle with salt.

    5.

    Slice focaccia fino in half and place lobster salad on the bottom slice.

    6.

    Add a small handful of crispy shallots for a crunchy texture. Squeeze a little lemon juice on the lobster. Put the top slice of bread on.