Total Time
20mins
Prep 10 mins
Cook 10 mins

This was unexpectedly flavorful and quite simple to make for lunch. Feel free to substitute lobster with a nice crusty baguette. I found this recipe at www.seasaltwithfood.com. Recipe is adapted courtesy of The Harry's Bar Cook Book by Arrigo Cipriani.

Ingredients Nutrition

Directions

  1. Cool the cooked shrimp and shell and devein.
  2. If the shrimp are large, cut them in half lengthwise.
  3. Assemble the sandwiches: Spread mayonnaise generously over one inch of each slice of bread. Mound half the lettuce on half the bread slices, leaving a 1 inch margin of bread. Mound the shrimp on top of the lettuce and season them with some salt and a few drops of Worcestershire sauce. Cover with the remaining lettuce and another slice of bread.
  4. Press firmly on the edges to seal the sandwiches. Trim the crust if you wish.