Lobster Salad Sandwich

• 6 Fresh lobster tails
• 2 oz. Kewpie mayonnaise
• 2 oz. Small diced shallot brunoise size
• 2 oz. Small diced celery stalk
• 2 oz.  Chopped parsley
• 2 tablespoons Yuzu juice
• ¼ teaspoon ground black pepper
• ¾ teaspoon sea salt
• ½ teaspoon sriracha
• 2 lemons
• 1 spring fresh thyme
• 2 pinches of sea salt
• 2 bay leaves
• 24 slices butter brioches – or small hoagie rolls
• 2 tablespoons olive oil

Directions:

1. Cook lobster tails shell in a pot with boiling salted water with bay leaves, 2 lemons, and fresh thyme – cook for 8 minutes
2. Ice lobster and remove it from the shells
3. Diced lobster meat (cut tails in ¼ ) and chop
4. Add parsley, diced celery, mayo, seasoning, shallots, and yuzu juice.
5. Set aside on ice.
6. Brush the brioche slices with olive oil and toast one side golden brown in a nonstick pan
7. Build the lobster sandwich (2 slices per) and cut the sandwich in halves – serve immediately.

Bon Appetit!