Nikki's Mac and Cheese Bun Lobster Salad Sandwich - PCOS-Friendly Recipe
This Nikki's Mac and Cheese Bun Lobster Salad Sandwich is a PCOS-friendly recipe.
Nutrition per Serving
Ingredients
- 1 cup chopped cooked lobster meat (from a 1 1/2-pound lobster)
- 2 tablespoons finely chopped celery
- 2 tablespoons finely chopped scallions
- 1 tablespoon mayonnaise
- 1 tablespoons Greek yogurt
- 1 1/2 teaspoons finely grated lemon zest
- 1/8 teaspoon kosher salt
- Pinch of cayenne pepper
- Pinch of paprika
Instructions
- Special equipment: a rimmed baking sheet (a quarter baking sheet works well) and a 3 1/2- to 4-inch round cutterFor the lobster salad: Combine the lobster, celery, scallions, mayonnaise, yogurt, lemon zest, salt, cayenne and paprika in a medium bowl and toss gently to combine. For the sandwich: Spray a rimmed baking sheet lightly with cooking spray. (A quarter baking sheet works well.) In a large 6 quart pot, bring water to a boil. Cook the elbow macaroni according to the package directions. Drain well. Meanwhile, melt the butter in a large saucepan over medium heat. Add the onion, garlic and salt and sautee, stirring, until soft, 2 to 3 minutes. Add 2 tablespoons flour and cook, stirring constantly, until lightly browned, 2 minutes. Add 3/4 cup milk and whisk to combine. Add the Cheddar, fontina, Gruyere, Parmesan and pasta and stir until coated. Spread out the mixture on the prepared baking sheet and flatten to between 1/2 and 3/4 inch thick. (The mixture will not fill a standard baking sheet but it will fill a quarter baking sheet). Chill, covered with plastic wrap, for at least 2 hours or overnight. Cut the mac and cheese into eight rounds using a 3 1/2- to 4-inch cutter. Beat together the eggs with the remaining 1/4 cup milk in a shallow bowl. Place 1 cup flour in a second shallow bowl and the panko in a third. Bread the mac and cheese buns, dipping first in the flour, then the egg wash and then the panko. Heat a large nonstick skillet with 1 tablespoon olive oil over medium-high heat. Sear each mac and cheese bun until golden, 1 1/2 to 2 minutes per side. Set aside to use as bread for the sandwich. Wrap each tomato slice in one piece of prosciutto. Preheat a saute pan over medium high heat. Add a small amount of olive oil (less than 1 tablespoon) and swirl to coat the pan. Add the prosciutto-wrapped tomatoes and sear until browned, about 30 seconds per side. Remove to a plate. To build the sandwich: Place one browned mac and cheese bun on a work surface. Add a prosciutto-wrapped tomato, 1/3 cup lobster salad and top with some lettuce. Close the sandwich with another mac and cheese bun. Repeat with the remaining ingredients.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Lemon.
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Frequently Asked Questions
Yes, this Nikki's Mac and Cheese Bun Lobster Salad Sandwich recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.
Yes, this recipe works well as a PCOS-friendly Lunch. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.
This recipe can be part of a structured PCOS meal plan. It makes 4 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.
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