**Maine Lobster Smørrebrød** A smørrebrød is an open-faced Danish sandwich that is commonly topped with seafood and pickled vegetables


Lobster topping

  • Lobster, boiled and diced fine, 1 cup
  • Mayonnaise, ¾ cup
  • Yukon Gold potato, boiled and riced, cooled, ½ cup
  • Extra-virgin olive oil, 1 Tbsp.
  • Chervil, picked, chopped, 1 Tbsp.
  • Tarragon, minced, 1 Tbsp.
  • Lemon zest, ½ tsp.
  • Lemon, juice of, 1 Tbsp.
  • Kosher salt, ½ tsp.
  • Lobster, tail, sliced as needed
  • Rye Bread, sliced as needed


  • Egg, hard boiled, separated and chopped, 2 ea.

  • Cherry tomatoes, sliced, 12 ea.

  • Extra-virgin olive oil as needed

  • Micro basil as needed


For the lobster topping:

In a small bowl, combine the mayonnaise, cooked and cooled potatoes, olive
oil, herbs, lemons juice and zest, and salt. Stir to combine and add the 1 cup
diced lobster meat. Chill.

To assemble the smørrebrod:

Slice the rye bread about ¼-inch thick, and toast slightly. Spread a little of the
topping onto the toast and then garnish with the egg, sliced cherry tomatoes,
and the sliced lobster tail. Garnish with a drizzle of the extra-virgin olive oil and
some of the micro basil.

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