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Lobster sandwiches

Neil Perry
Neil Perry

Make life a little less ordinary with these simple but luxurious finger sandwiches. If the cost of lobster is too much when combined with the flowers you've organised for your love, just substitute it with prawns; it will be just as delicious.

These delicate lobster sandwiches pair perfectly with Neil Perry's peach cocktails.
These delicate lobster sandwiches pair perfectly with Neil Perry's peach cocktails. Photo: William Meppem

Ingredients

1/2 cup whole-egg mayonnaise

zest and juice of half a lemon

2 tsp fresh dill, chopped

1/4 bunch fresh chives, chopped

sea salt and freshly ground pepper

350g cooked lobster-tail meat

6 slices very fresh white bread

butter, softened

Method

Place mayonnaise, lemon juice, lemon zest, herbs and seasoning in a bowl. Mix well and check seasoning. Cut up lobster meat and mix in with dressing.

Butter one side of each piece of white bread. Place equal amounts of the mixture on three pieces of bread. Top with second slice and press edges together. Trim crusts, then cut each sandwich in half. Serve immediately.

Serve with Neil Perry's peach bellini cocktails.


Photography by William Meppem. Styling by Hannah Meppem.  Food preparation by Alice Story.

Main ingredient:
Shellfish, Bread
Cuisine:
British
Course:
Starter/Entree, Finger-food, Lunch
Occasion:
Valentine's Day, Picnic, Cocktail Party, New Years, Mother's Day

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