Shrimp and lobster sandwich from Gaspésie

1 hour for marinade + 30 minutes


  • 4 slices Caramelized rye bread, cut 2,54 cm (1 in.) thick
  • 1 tomato
  • 1 mango
  • 1 cucumber
  • 8 jumbo shrimp, raw
  • 200 g lobster meat
  • 60 ml (4 tbsp.) sour cream
  • 5 ml (1 tsp.) salted herbs
  • 5 ml (1 tsp.) maple syrup
  • Leaf lettuce
  • Tabasco sauce
  • Thyme, fresh or dried
  • Salt and pepper
  • Olive oil
  • Lemon juice
  • Butter


RELISH: Dice the tomato, mango and cucumber into small cubes. Combine with 2 tsp. of olive oil, 1 tsp. of lemon juice, salt, pepper and 2 drops of Tabasco sauce. Allow to marinate for 30 minutes.

Mix the sour cream with the salted herbs and maple syrup. On the grill, cook the shrimp and lobster for 3 to 4 minutes, adding a drizzle of olive oil, a knob of butter and the thyme. Spread the sour cream on the bread and add the lettuce leaves. Cut the shrimp in two lengthwise and arrange the pieces, along with the lobster, on top of the lettuce. Spoon the relish over each sandwich and garnish with a dab of sour cream.

See all recipes with Caramelized rye bread