Instructions: Remove lobster meat from shell, leaving it in nice, large pieces. Devein and slice lobster tail into thin, workable slices; slice claws. Season with salt and pepper.

In a small bowl combine butter, shallots, herbs, lemon juice and zest and mix well; season to taste with salt and pepper. Cut rolls in thirds and smear each slice with flavored butter.

Assemble 2 triple-decker sandwiches with 2 layers of watercress and lobster slices in between 3 brioche slices. Serve with fried shoestring potatoes.

This recipe yields 2 servings.

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