Lobster Medallions

2-4 slices of bread, toasted, then cut in rounds with cookie cutter (or leave square/triangle)

2 Lobster tails (steamed for 4 ½ minutes, then plunged in ice water to stop cooking)

Slice the lobster tails in ¼ - ½ “ medallions – put in fridge

Make a hollandaise sauce – from scratch or Knorr package (my favorite) -divided in 2 parts

o   Take ¼ c  of hollandaise sauce and mix with approximately 1½ Tablespoons mayonnaise & mix together.  Add a dash of salt & white pepper – this will be a very pale yellow.  Place in a zip baggie for easy dollop.

o   Place remaining hollandaise sauce in a small baggie (this is a brighter yellow & gets drizzled over the top)

When ready to serve, squish out a dollop of the pale yellow sauce (about a tsp) on to the top of the toasted rounds of bread. Then place a lobster medallion on top of that.  Cut a very small corner of the 2nd baggie of plain hollandaise sauce and drizzle the sauce on top of the lobster medallion.  Place a tiny sprig of thyme on top.  Serve cold