5 lobsters, cooked
10 slices ciabatta
10 eggs, poached
400 g homemade mayonnaise
100 g pickled gherkins
½ bundle tarragon
4 tbsp capers
2 tbsp mustard
2 tbsp parsley
A squeeze of lemon juice
Chives and lemon slices to garnish
Remove all the meat from the lobsters; claws, legs, tail etc. Preserve the larger pieces for presentation and set the meat aside for later use.
Slice the ciabatta and toast the slices.
Mix mayonnaise, diced gherkins, chopped tarragon, crushed capers, mustard and chopped parsley to a tartare sauce. Season it with lemon juice, salt and pepper. Mix the smaller pieces of lobster into the sauce.
Plate the toast with a couple of salad leaves, add the tartare sauce and place the bigger chunks of lobster on top with the poached egg. Sprinkle chopped chives over the sandwich and serve with a few lemon slices.