Toasted Lobster Sandwich

This sandwich is very good as presented here, but can be varied by placing hot cooked bacon under the lobster, putting caviar on top of it, or changing the chervil mayonnaise to black bean mayonnaise.


  • ½ tablespoon fresh lemon juice
  • ¼ teaspoon salt
  • 2 pinches freshly ground pepper
  • 1 tablespoon olive oil
  • pounds cooked lobster meat (method 2)
  • ½ cup fresh chervil leaves, finely chopped
  • ½ cup mayonnaise
  • 8 slices country-style bread
  • 2 tablespoons butter, melted
  • ¼ cup tomato concasse
  • 12 sprigs chervil


Mix the lemon juice, salt, and pepper in a bowl. Whisk in the oil. Toss the lobster meat in the mixture.

Mix the chopped chervil into the mayonnaise and then fold in the lobster. Brush the bread with the butter. Toast the buttered sides of the bread. Put the lobster meat on one slice. Spoon the tomato concasse over the lobster and grind some pepper over it. Top with the chervil sprigs and cover with the other slice of bread.