Recipe
Servings
10 Portions
Ingredients
Lobster topping
Lobster
BOILED AND DICED FINE, 1 CUP
Lobster Tail
SLICED AS NEEDED
Chervil
PICKED, CHOPPED, 1 TBSP.
Tarragon
MINCED, 1 TBSP.
Lemon Zest
½ TSP.
Kosher Salt
½ TSP.
Rye Bread
SLICED AS NEEDED
Egg
GARNISHES, HARD BOILED, SEPARATED AND CHOPPED, 2 EA.
Cherry Tomatoes
SLICED, 12 EA.
Micro Basil
AS NEEDED
Mayonnaise
¾ CUP
Yukon Gold Potato
BOILED AND RICED, COOLED, ½ CUP
Extra-Virgin Olive Oil
1 TBSP.
Lemon Juice
1 TBSP.
Extra-Virgin Olive Oil
AS NEEDED
Directions
Step 1: For the lobster topping
In a small bowl, combine the mayonnaise, cooked and cooled potatoes, olive oil, herbs, lemons juice and zest, and salt. Stir to combine and add the 1 cup diced lobster meat. Chill.
Step 2: To assemble the smørrebrod
Slice the rye bread about ¼-inch thick, and toast slightly. Spread a little of the topping onto the toast and then garnish with the egg, sliced cherry tomatoes, and the sliced lobster tail. Garnish with a drizzle of the extra-virgin olive oil and some of the micro basil.
Maine lobster
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