**Maine Lobster Smørrebrød** A smørrebrød is an open-faced Danish sandwich that is commonly topped with seafood and pickled vegetables

Ingredients

Lobster topping

• Lobster, boiled and diced fine, 1 cup
• Mayonnaise, ¾ cup
• Yukon Gold potato, boiled and riced, cooled, ½ cup
• Extra-virgin olive oil, 1 Tbsp.
• Chervil, picked, chopped, 1 Tbsp.
• Tarragon, minced, 1 Tbsp.
• Lemon zest, ½ tsp.
• Lemon, juice of, 1 Tbsp.
• Kosher salt, ½ tsp.
• Lobster, tail, sliced as needed

• Rye Bread, sliced as needed

  Garnishes

• Egg, hard boiled, separated and chopped, 2 ea.

• Cherry tomatoes, sliced, 12 ea.

• Extra-virgin olive oil as needed

• Micro basil as needed

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Directions

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.

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.

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This Recipe Can Be Seen Here

bon appetit