Open-Faced Lobster Thermidor Sandwiches
Lobster Thermidor is a creamy cooked lobster mixture that is typically stuffed into the lobster shell for serving – here the mixture tops whole-grain bread slices for a quicker twist on this classic dish.
Photo: Ted Gibson
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Ingredients
- Olive oil cooking spray
- 4 slices whole-grain country bread (4 oz total)
- 1 tbsp chopped fresh flat leaf parsley leaves
- 1 tbsp whole-grain bread crumbs
- 1 tbsp finely grated Parmesan cheese
- 1 tbsp olive oil, divided
- 1 tbsp organic unsalted butter
- 1 shallot, thinly sliced
- 1 cup quartered button mushrooms
- 1 1/2 tbsp white wholewheat flour
- 1/2 cup whole milk
- 1/4 cup low-sodium chicken broth
- 1/2 cup shredded aged cheddar cheese
- 1/4 tsp ground cayenne pepper
- 1/4 tsp each sea salt and fresh ground black pepper
- 12 oz cooked lobster meat, tail and claw preferably, chopped
- 1 large heirloom or regular tomato, thinly sliced
- 2 cups baby arugula
Preparation
- Arrange a rack in upper third of oven and preheat broiler to high. Mist a large baking sheet with cooking spray and arrange bread on sheet.
- In a small bowl, combine parsley, bread crumbs, Parmesan and 1 tsp oil. Set aside.
- In a large saucepan on medium-high, heat remaining 2 tsp oil and butter. Add shallot and cook, stirring frequently, until softened, 2 to 3 minutes. Add mushrooms and cook, stirring frequently, until softened and golden brown, about 4 minutes. Add flour, and cook, stirring constantly for 45 seconds. Slowly add milk and broth, stirring to combine. Bring to a simmer and cook until slightly thickened, about 1 minute. Remove from heat and stir in cheddar, cayenne, salt and black pepper. Add lobster, then set aside and cover to keep warm.
- Place bread slices under broiler for about 1 minute, turning once, until golden brown. Remove from oven and top each slice with tomato slices and lobster mixture, dividing evenly. Sprinkle parsley mixture over top, dividing evenly. Return to broiler and cook until topping is golden brown, about 2 to 3 minutes. Divide among serving plates and top with arugula.
Nutrition Information
- Serving Size 1 sandwich
- Calories 328
- Carbohydrate Content 23 g
- Cholesterol Content 151 mg
- Fat Content 14 g
- Fiber Content 4.5 g
- Protein Content 27 g
- Saturated Fat Content 6 g
- Sodium Content 667 mg
- Sugar Content 4 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 1 g