1/2 cup (125 ml) mayonnaise

1 tablespoon (15 ml) capers, chopped

Juice and grated zest of 1 lime

Pepper

3 lobsters, about 3/4 lb (375 g) each, cooked and shelled

12 slices sandwich bread

2 tomatoes, sliced

16 fresh basil leaves

• 2 cups (500 ml) arugula or
• 2 cups (500 ml) watercress or
• 2 cups (500 ml) mesclun lettuce

In a bowl, combine the mayonnaise, capers, lime juice and zest with a whisk. Season with pepper.

Cut the lobster into small pieces. Toast the bread and spread with the mayonnaise mixture.

Cut the lobster into small pieces. Toast the bread and spread with the mayonnaise mixture.

Serve immediately.

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