Lobster Tramezzini

Mark Ladner

Pasta Flyer, NYC

Inspired by the classic Venetian tea sandwich, these tramezzini will be a hit at your next cocktail party. 


  • 3.3 pounds lobster scrap meat
  • 1 teaspoon lemon zest        
  • 1/4 cup jemon juice    
  • 2 teaspoons aleppo pepper
  • 1 cup Kewpie mayo, plus more to spread on bread
  • Salt to taste    
  • Lemon basil for garnish
  • 2 loaves Pepperidge Farms White Bread 


Finely chop the lobster meat. In a large bowl, combine all the ingredients and adjust the seasonings to taste. The final product should be the consistency of a typical chicken salad that can be spread evenly onto bread.

To assemble the sandwiches, spread Kewpie mayo on one slice of bread. Spread the lobster salad evenly on the other slice and top with lemon basil to garnish. The thickness of the lobster salad should match the thickness of one slice of bread. Press down lightly and trim off the edges. Cut into eighths and serve.


50 sandwich quarters