Lobster canapés

1. Using a knife, precisely and forcefully divide the lobster’s head in two at the neck, between the eyes.
2. Grill the lobster in a barbecue pre-heated to 400°F (200°C) (or boil in salt water).
3. Cook for approximately 1.5 minutes on the belly, then flip and cook another minute on the back (or simply boil for 3 minutes if using that method).
4. Let cool.
5. Shell the lobster and preserve the carcasses.
6. Set aside the meat in a cool place.
7. In a medium-size pot, crush the lobster carcasses together.
8. Cover with at least 500 ml (2 cups) of vegetable oil (preferably canola).
9. Infuse for 15 minutes at medium-high heat.
10. Strain the oil with a sieve.
11. Let cool.
12. Take a tall but narrow container.
13. Blend the egg yolks, garlic, mustard, vinegar, hot sauce and salt together with a hand mixer.
14. Drizzle in the lobster-infused oil while blending with the hand mixer.
15. If the mayonnaise becomes too firm, add 15 ml (1 tbsp.) of cold water to emulsify all the lobster oil.
16. Add the chopped herbs.
17. For the quick-pickled veggies, toss the cucumber and onion in the vinegar of your choice with a pinch of salt.
18. Grill or fry the slices of bread in garlic butter on both sides.
19. Mix the lobster meat with the lobster mayonnaise.
20. Serve on the toasted bread.
21. Garnish with the pickled veggies, a few microgreens, and the parsley and dill.

Chef’s note: 

Accompany these canapés with fries and a green salad to make a main dish, or simply serve as an appetizer!