450g/1lb lobster meat (fresh or canned)
2 celery sticks
250ml/9fl oz lemon mayonnaise
1 tablespoon chopped fresh tarragon
6 small flatbreads such as pitta extra virgin olive oil for drizzling
- Cube the lobster meat and the celery, and put in a bowl. Stir in
three-quarters of the mayonnaise and all of the tarragon.
- Warm the flatbreads under the grill. When warm but not toasted, spread with the extra mayonnaise, and scoop in the lobster mixture.
- Drizzle with extra virgin olive oil, and serve straight away.