Servings: Serves 6
  • 6 slices firm white bread
  • 8 ounces lobster meat
  • 6 medium Boston lettuce leaves
  • Lemon Mayonnaise
    • 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.