Tea Sandwich Sampler

Lobster Salad

• 1 2-lb. Maine lobster
• 1 cup chopped lovage

Separate lobster tail and claw. Poach tails for 2 minutes and claws for 6 minutes. Cool in ice water and remove from shells. Dice the tail meat and reserve claws and knuckles whole. Fold lobster meat with the lovage, apple, truffle, and the aioli. Fill the pita with the lobster salad. Garnish with arugula flowers, pickled shallot, and mint.