Serving size: 1 sandwich (multiply at will)
1/8 tsp saffron
1 tsp hot water
1 Tbsp mayonnaise
Salt and pepper
1/3 cup (1 1/4 oz) lobster tail meat, thinly sliced
1 Tbsp micro greens
2 slices white toast, cut into 3-inch rounds
Cooking Directions: In a small bowl, mix the saffron and hot water, and let come to room temperature. Whisk together with mayonnaise, and salt and pepper. Gently toss the lobster meat with the saffron sauce.
Assemble the sandwich. Place the lobster salad on the bottom disc of bread, and top with micro greens. Top with the second disc of bread, and slice the sandwich in half with a serrated knife.
Photo and original recipe courtesy of Kerry Saretsky.
See the full recipe here.