The New England Diner Cookbook by Mike Urban

Author:Mike Urban
Language: eng
Format: epub
Publisher: Countryman Press
Published: 2014-01-15T00:00:00+00:00

½

cup mayonnaise

1

teaspoon tarragon

Juice of half a lemon

Salt and pepper to taste

Butter

8

slices brioche bread or Texas toast

1

cup Brie cheese, cut into thin slices (rind is okay)

1. Preheat a griddle or large skillet to 325°F. In a large bowl, combine the lobster meat, mayonnaise, tarragon, and lemon juice. Season with salt and pepper to taste. Spread soft, whole butter on the bread slices, then place 4 pieces of bread onto the griddle or skillet, butter side down. Place two slices of Brie onto the pieces of toasting bread, then top the cheese with the lobster mixture.

2. Cook for 4 minutes before topping each open-faced sandwich with another piece of bread. Flip the sandwiches and cook, covered, for 2 minutes, flipping once more to even out the browning. The lobster mixture should be slightly warmed and the Brie melted. Serves 4.

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