There's a tea house in Paris called Ladurée. Maybe you've been there. You probably have because it's nearly impossible to make it out of Paris without being stopped by their vibrant macarons and pastries.
It's all fantasy—bright purple violet-flavored pastries built to look like the Sacré-Cœur in Montmartre, and great topiaries of Easter egg-hued macarons. Then, if you make it past the pastry counter and into the back of the restaurant, the rooms are papered out of Alice in Wonderland. The one in Saint-Germain looks like an aviary, and the women who people the tables very often resemble exotic birds in their designer plumage.
The food there, which inspired this sandwich, is like "English high tea" meets "French everything": cuisine, glamor, design. The french fries are cut with ninety-degree edges and stacked at perfect right angles, and the sandwiches come cut in rounds. Like this one.
For a hint of Ladurée luxury when luxury isn't really the name of the game, try this sandwich: lobster meat tossed with a light saffron dressing, crowned with microgreens, and stacked and sandwiched on rounds of toast. Simple, but indulgent—and so good.
About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.
- Yield:makes 1 sandwich (multiply at will)
- 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
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.