Lobster Club Sandwiches

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Spend all of 10 minutes whipping these up and then act like you asked your personal chef to create the circular masterpieces.
Preparation time
Cooking time


1/2 cup crème fraîche

1/4 of a gherkin

1/2 a red onion


1 Tsp lemon juice

1 Tsp lemon zest

500g lobster meat

1 loaf brioche bread, sliced

Butter, for spreading

1 continental cucumber, finely sliced into rounds

1 bunch fresh chives, cut into 3cm lengths

100g salmon roe

Salt and black pepper, to taste


1. Combine crème fraîche, gherkin, red onion, chives, lemon juice and lemon zest into the chopper bowl of your Sunbeam Stickmaster. Process until finely chopped. Gently fold through the lobster meat. Season with salt and pepper.

2. Use a 4cm round cutter to cut out circles from the brioche bread.

3. Gently spread one side of the brioche with butter. Top with lobster mixture. Top with remaining piece of bread.

4. Top each sandwich with two slices of cucumber, a dollop of fish roe and a strand of chive.