INGREDIENTS

• 1/8 teaspoon saffron
• 1 teaspoon hot water
• 1 tablespoon mayonnaise
• Salt and pepper
• 1/3 cup (1 1/4 ounces) lobster tail meat, thinly sliced
• 1 tablespoon microgreens
• 2 slices white toast, cut into 3-inch rounds

PROCEDURE

In a small bowl, mix the saffron and hot water, and let come to room temperature.  Whisk together with mayonnaise, and salt and pepper.  Gently toss the lobster meat with the saffron sauce.

Assemble the sandwich: place the lobster salad on the bottom disc of bread, and top with microgreens.  Top with the second disc of bread, and slice the sandwich in half with a serrated knife.