• 6 slices firm white bread
• 8 ounces lobster meat
• 6 medium Boston lettuce leaves

• 1/3 cup mayonnaise
• 2 teaspoons fresh lemon juice

• 1 1/2 teaspoons finely chopped fresh parsley
• 6 lemon twists
• 6 small sprigs curly parsley

With a 2 3/4 or 3-inch round biscuit cutter, cut circles out of slices of firm white bread and toast lightly; set aside.

Whisk the dressing ingredients in a bowl until smooth. Cover and refrigerate up to 6 hours ahead.

Cut lobster into thin slices. Thinly slice the lettuce leaves and toss in a bowl with 2 tablespoons of the Lemon Mayonnaise. Dress the lobster meat with the remaining mayonnaise. Top 6 toasts evenly with the dressed lettuce, then arrange the lobster in overlapping slices on top (about a 1/4 cup lobster per toast).

Sprinkle the sandwiches with chopped parsley; top the lobster with the lemon twists. Serve each sandwich with a sprig of parsley on the side.