New England lobster sandwiches

Total Time
6 min
6 min
0 min
Frozen lobster comes in big chunks, so we snip them into smaller chunks with scissors. This makes this recipe far easier than cooking and breaking down live lobsters, but if you have the time and really want to impress, there should be no stopping you from going that route. The creamy sauce hits all the right flavor profiles with fresh red onion, tangy Dijon mustard, and a little bit of heat with the cayenne—you should have it on hand at all times for any protein. The chopped celery also provides brightness and crunch. So easy and quick to make (under 10 minutes!), you'll want to make these lobster sandwiches again and again.


Reduced calorie mayonnaise

3 Tbsp

Uncooked red onion(s)

2 Tbsp, chopped, finely chopped

Fresh lemon juice

1 Tbsp

Dijon Mustard

2 tsp

Cayenne pepper


Cooked lobster

7 oz, container, thawed and drained

Uncooked celery

1 rib(s), medium, finely chopped

Whole wheat bread

8 slice(s), (3 x 5 inches) toasted


  1. Combine the mayonnaise, onion, lemon juice, mustard, and cayenne in a medium bowl. Add the lobster and celery; mix well.
  2. Spread one-fourth of the lobster mixture (a scant 1⁄2 cup) on each of 4 slices of the bread. Top with the remaining 4 slices of bread. Serve at once. Yields 1 sandwich per serving.