Servings: Serves 6
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.
From the August 2001 issue of O, The Oprah Magazine
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