One of the things I really enjoy is making humble ingredients taste amazing. But, as I am a Gemini and full of contradictions, I also really enjoy going nuts with the luxury ingredients from time to time. Which is how this happened:
Super-fresh lobster. Dispatched (eek!), cooked and cleaned by yours truly.
So I took the meat from the tails, claws, knuckles, and legs (Thomas Keller has a great trick for this in the Ad Hoc cookbook -- it involves a rolling pin and works like a charm) and cut it in pieces, not too small.
Then I sliced up a brioche loaf from Bouchon Bakery (also pretty luxe) and toasted in butter. On both sides. Because that's how we roll... when people are coming over. (When we are by ourselves, sometimes we just saute a chicken breast and call it good. Gotta have balance.)
The lobster meat I mixed with just a little mayo, lemon juice, tarragon and/or parsley if you've got it, and pepper. Not too much of any one. Let the lobsterness be the main thing.
For serving, just pile the meat on the toasts. They're best if the toasts are warm and the meat is chilled, but even if everything's room temp, I don't think your guests are going to pass them by. Ours disappeared in a wink.