serves 6
ingredients
450g/1lb lobster meat (fresh or
canned)
2 celery sticks
250ml/9fl oz lemon mayonnaise
1 tablespoon chopped fresh
tarragon
6 small flatbreads such as pitta
extra virgin olive oil for drizzling
• Cube the lobster meat and the
celery, and put in a bowl. Stir in
three-quarters of the mayonnaise
and all of the tarragon.
• Warm the flatbreads under the
grill. When warm but not toasted,
spread with the extra mayonnaise,
and scoop in the lobster mixture.
• Drizzle with extra virgin olive oil,
and serve straight away.
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