Lobster Salad Tea Sandwiches

Put a refreshing new savoury spin on your tea sandwiches with these Lobster Salad Tea Sandwiches.

4 (3 oz) lobster tails
3 Tbsp. Hellmann's mayonnaise
⅛ tsp. sea salt
1 tsp. lemon juice, freshly squeezed
½ tsp. fresh tarragon, chopped
8 very thin slices white bread, frozen
12 pieces green leaf lettuce
12 slices Campari tomato

Garnish:
yellow grape tomato slices

Place lobster tails in a steamer basket set over a large saucepan containing boiling water. (Do not let water touch steamer basket). Cover saucepan, and return to a boil. Steam until tails are pink and meat is opaque white, 5-7 minutes. Remove tails and let cool. Pick meat from tails and chop.

In a small bowl, combine lobster meat, mayonnaise, salt, lemon juice, and tarragon. Cover bowl, and refrigerate until cold, approximately 4 hours.

Using a 1½" round cutter, cut 24 rounds from frozen bread slices, discarding scraps. Cover bread rounds with damp paper towels, and let thaw for 15 minutes.

Place lettuce on 12 bread rounds, and then a Campari tomato slice. Top with lobster salad and another bread round.

Garnish with a yellow grape tomato slice, if desired, and secure with a frilled pick.

Makes 12.