KANSAS CITY, Mo. - Sourdough Bread - 2 slices
Fontina, Swiss and Provolone - 1 oz each
Tarragon Butter - 2 oz.
Chopped Lobster meat - 5 oz.
Lemon Juice - 1/2 Tablespoon
Brown Egg - 1
Butter - 1 oz.
Salt & Pepper
Butter both sides of bread and toast. Place cheese on the bottom bread to melt. While cheese is melting place tarragon butter in a sauté pan to melt. Add lobster meat and sauté for 2 minutes or until hot. Season to taste and finish with lemon juice. Place sauté lobster on melted cheese. Place a fried egg on top of the lobster meat. Place second toasted bread on top of the fried egg. Cut in half and serve with Truffle fires or potato chips.