Open-Faced Lobster Roll
To prep the lobsters, cut straight down the middle of the shell all the way to the fin. Open the shell to reveal the meat. Set aside.
Bring a large stockpot of salted water to a boil.
Reduce heat slightly, keeping the water at a gentle boil. Add the lobster tails, and boil until they are bright red and their meat turns white and tender. Each tail should take about 6-8 minutes. Do not overcook.
Remove the tails and place them in ice water. Remove the shell completely, dry, and chop the meat into bite-sized chunks.
In a small bowl, whisk together the crème fraîche, orange zest (save some for garnish), orange juice, minced chives, salt, and pepper. Set aside.
In a medium bowl, toss the chopped lobster meat with a tablespoon or two of the orange-chive crème fraîche until well coated but not wet.
Heat a cast iron pan over medium high heat. Place 2 slices of Texas toast on the cast iron, and grill about 5 minutes.
Flip the toast and grill for an additional 2-3 minutes until golden brown. Repeat with the last 2 slices.
To assemble, place a slice of Texas toast on a plate. Spoon a generous amount of the orange-chive crème fraîche onto the base of the bread. Cover with a handful of microgreens, and top with a heaping spoonful of the lobster mixture on each slice. Spoon a bit more orange-chive crème fraiche over the lobster, and spoon small servings of caviar over
the top. Sprinkle with more orange zest and a pinch of flake salt.
SERVE IMMEDIATELY AND ENJOY!
