Preparation:
Remove lobster meat from shell, leaving it in nice, large pieces. Devein
and slice lobster tail into thin,
workable slices; slice claws. Season with salt and pepper. In a small
bowl combine butter, shallots,
herbs, lemon juice and zest and mix well; season to taste with salt and
pepper. Cut rolls in thirds and
smear each slice with flavored butter. Assemble 2 triple-decker
sandwiches with 2 layers of
watercress and lobster slices in between 3 brioche slices. Serve with
fried shoestring potatoes. |
