Lobstermangosandwiches Recipes

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LOBSTER SANDWICH



Lobster Sandwich image

Make and share this Lobster Sandwich recipe from Food.com.

Provided by mightyro_cooking4u

Categories     Lunch/Snacks

Time 12m

Yield 1 serving(s)

Number Of Ingredients 8

2 (1 1/4 lb) lobsters, hard-shell, one-claw
1 teaspoon lemon juice, freshly squeezed
1 large pinch celery salt
1 large pinch white pepper
2 tablespoons mayonnaise
romaine lettuce leaf
hot dog bun, lightly buttered and toasted on a griddle
parsley, flat leaf, freshly chopped, for garnish

Steps:

  • In a large pot, bring at least 1 gallon plus 1 quart (20c) water to a boil over high heat. Plunge in the lobsters, cover the pot, reduce the heat, and simmer for 6 to 7 minutes, depending on the size of the lobsters. Remove the lobsters with tongs and set them on rimmed baking sheets to cool. When they are cooled to room temperature, remove the meat from the claws and tails and rip it into large chunks (I do this with my hands; I don't chop it).
  • Sprinkle the lemon juice, celery salt, and white pepper over the lobster. Fold in just enough mayonnaise to coat the meat and hold it together-not a lot. Put the lettuce leaf in the bun and top with the lobster mixture. Sprinkle parsley on top to garnish.

Nutrition Facts : Calories 1137.4, Fat 20, SaturatedFat 3.5, Cholesterol 1085.9, Sodium 3568.7, Carbohydrate 13.1, Sugar 2, Protein 213.7

BAJA LOBSTER AND MANGO SALAD



Baja Lobster and Mango Salad image

Provided by Marcela Valladolid

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 9

1 large orange
2 cooked lobster tails, shelled and meat chopped into bite-sized pieces
1/2 firm but ripe avocado, pitted, peeled and flesh diced
1 mango, peeled, pitted and diced
2 finely chopped scallions, white and pale green parts only
2 cups mixed baby greens salad mix
2 tablespoons extra-virgin olive oil
1 large lime, juiced
Salt and freshly ground black pepper

Steps:

  • Salad: Using a sharp knife, remove the peel and white pith from the orange. Working over a small bowl, slice between the membranes to release the orange segments, letting the juice and segments fall into the bowl (reserve the juice for the dressing). Using a slotted spoon, transfer the orange segments to a large bowl. Add the lobster, avocados, mango, and scallions.
  • Dressing: In a small bowl, whisk together the olive oil and lime juice. Whisk 2 tablespoons of the reserved orange juice into the dressing and season with salt and pepper, to taste. Pour the dressing over the lobster mixture and toss gently to coat.
  • Divide the salad greens between 4 glasses or bowls. Spoon the lobster salad on top and serve.

LOBSTER AND MANGO SUMMER ROLLS



Lobster and Mango Summer Rolls image

Provided by Ming Tsai

Categories     appetizer

Time 1h

Yield 8 servings

Number Of Ingredients 8

Segments of 1 lime
1 tablespoon fish sauce (3 Crab Brand)
1 teaspoon brown sugar
1/2 pound pea sprouts
16 Thai basil leaves
1 package rice papers, 6 to 8-inch diameter
2 steamed lobster tails, chilled and sliced
1 large, ripe mango, sliced in long strips

Steps:

  • In a large bowl, mix the lime, fish sauce and sugar well. Break up the lime segments. Toss with sprouts and basil. Check for seasoning. Lay out 1 rice paper wrapper and place a small mound of salad at the bottom. Top with lobster and mango. Roll bottom toward the middle. Fold in both sides and continue rolling. Finish roll and let rest. Individually wrap each roll with plastic wrap. Will hold for 2 hours in the refrigerator. Slice on the bias and serve on top of extra salad.

CHEDDAR AND MANGO CHUTNEY SANDWICH



Cheddar and Mango Chutney Sandwich image

Make and share this Cheddar and Mango Chutney Sandwich recipe from Food.com.

Provided by loveleesmile

Categories     Lunch/Snacks

Time 12m

Yield 1 serving(s)

Number Of Ingredients 3

3 ounces cheddar cheese, sliced
1 tablespoon mango chutney
2 slices pumpernickel bread

Steps:

  • Not like they are really needed but, take two thick slices of bread, a tablespoon of softened butter and the filling combo. Spread butter on one side of both slices of bread, lay the bread on a work surface, butter-side down, and put the fillings inside.
  • Place sandwich in an already hot nonstick pan (or several, if you are making more sandwiches) on medium heat.
  • Cook 5 minutes, flip, then cook 2 more minutes. Cut sandwich in half and eat.

Nutrition Facts : Calories 502.8, Fat 30.2, SaturatedFat 18.2, Cholesterol 89.3, Sodium 957.6, Carbohydrate 31.5, Fiber 4.2, Sugar 0.8, Protein 26.8

LOBSTER ROLL SANDWICH



Lobster Roll Sandwich image

There are many variations and styles of making this sandwich. According to Hell Chef, this represents Northeastern United States, where the most common version of this sandwich is served cold, although you can also find a warm version in which the lobster meat is drenched in drawn butter. And if you have potato hot dog buns better yet.

Provided by WiGal

Categories     Lunch/Snacks

Time 10m

Yield 6 serving(s)

Number Of Ingredients 8

1/2 cup mayonnaise
2 teaspoons Dijon mustard
1/3 cup celery, diced
1 tablespoon fresh lemon juice
1/4 teaspoon Old Bay Seasoning
3 cups lobster meat, cooked and cut into bite sized chunks
6 lettuce leaves
6 hot dog rolls

Steps:

  • Combine first five ingredients in a mixing bowl; mix well.
  • Line the roll with lettuce.
  • Stuff the lobster salad into the hot dog rolls.

Nutrition Facts : Calories 249.5, Fat 9.1, SaturatedFat 1.3, Cholesterol 5.1, Sodium 479.2, Carbohydrate 35.9, Fiber 1.8, Sugar 2.7, Protein 6.3

LOBSTER & MANGO SANDWICHES



Lobster & Mango Sandwiches image

Clipped from Gourmet magazine's "You Aked for it" section, and originally came from The Mezzanine Restaurant.You can subsitute bacon for the pancetta if you prefer, simply cook it without the honey, then drizzle with honey after cooking. You need a good hearty crusty bread for this recipe, but sliced rather thin. This is a wonderful, decadent, special sandwich. Simply luscious. I used real lobster and French Poulaine bread for this. I think jumbo shrimp would also work, as would lump crabmeat. This is a very large sandwich... very much a meal on its own.

Provided by HeatherFeather

Categories     Lunch/Snacks

Time 11m

Yield 2 serving(s)

Number Of Ingredients 13

4 slices pancetta, thinly sliced (or bacon)
1 tablespoon honey
vegetable oil, if needed to cook the pancetta, omit if using bacon
1 cup cooked lobster meat, chopped
1/2 cup mango, diced
1/4 cup cucumber, peeled, seeded, diced
2 tablespoons mayonnaise, plus extra for spreading on bread if desired
1 cup iceberg lettuce, shredded
1/4 cup sun-dried tomato packed in oil, drained, cut into thin strips
8 fresh basil leaves, cut into think strips
6 slices whole wheat bread, lightly toasted
salt, to taste
pepper, to taste

Steps:

  • Brush honey over pancetta slices, heat a skillet over fairly high heat, add a tiny drop of oil and cook pancetta just a few seconds on each side until it gets crispy (be careful not to burn -- it burns very, very easily), drain on paper towels.
  • Combine lobster, mango, cucumbers, mayo, salt and pepper to taste.
  • In another bowl, mix together lettuce, sun dried tomatoes, and basil.
  • Grab some long toothpicks and 2 plates -- you will be stacking 2 sandwiches.
  • Spread a little extra mayo on 2 of the toast slices (if desired), then top each with the lobster mixture, another piece of toast on top of that, then the lettuce mixture,the pancetta, then the remaining toast pieces.
  • Stick 2 long toothpicks into each sandwiches to hold them together, then use a serrated knife to cut each sandwich into halves (with a toothpick holding together each half).
  • (If you don't have toothpicks that are long enough, try a bamboo skewer instead).
  • Remove toothpicks before eating.

Nutrition Facts : Calories 429.4, Fat 11, SaturatedFat 1.9, Cholesterol 56, Sodium 863.6, Carbohydrate 63.4, Fiber 7.8, Sugar 21.1, Protein 24.5

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