Sub yogurt for mayo for this picnic ready lobster sandwich

Yankee Chef logoBy Jim Bailey

Although my favorite sandwich of all time is lobster salad, made with real mayonnaise and minced cucumbers, my favorite hot sandwich would have to be this.

Resembling Lobster Thermidor both in appearance and taste, this hearty and flavorful ‘catch’ of New England has picnic written all over it.

warmlobsterthermidorrolls1 pound cooked lobster meat, chopped
1 tablespoon butter or margarine
1 teaspoon dried tarragon
1/2 teaspoon dried, snipped chives
1/4 cup milk
1 teaspoon Dijon-style mustard
1/4 cup Parmesan cheese
Salt and black pepper to taste
1 cup plain yogurt
Juice and grated rind of 1 lemon
4-6 hot dog rolls, toasted well
Shredded lettuce, optional

In a large skillet, over medium heat, add lobster, butter, tarragon and chives. Stir and cook until lobster is heated through. Blend in the milk and mustard. Continue cooking and stirring until most of the milk has been absorbed, about 3 to 5 minutes. Add the Parmesan cheese and season to taste with salt and pepper.

Meanwhile, whisk together the yogurt, juice and grated rind of the lemon in a small bowl.
To serve, layer some shredded lettuce in the bottom of each roll and equally divide the cooked lobster mixture. Drizzle lemon-flavored yogurt dressing over the top of each and serve immediately.

Yankee Chef book coverSchiffer Books of Pennsylvania has released Jim Bailey’s new book The Yankee Chef: Feel Good Food for Every Kitchen. It contains more than 550 traditional New England comfort-food recipes tweaked for today’s palates with hundreds of kitchen tips and food facts. The hardback book is 312 pages and contains 200 color images. Its ISBN is 978-0-7643-4191-5 and the cost is $34.99. The book can be ordered through Misty Valley Books, 802-875-3400.

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Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at

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