Lobster and Caviar on Toast Points - fresh Maine lobster

Method

• Place your lobster in a pot of rapid boiling water (heavily salted) for 10-15 minutes or until tail has a nice pink/reddish color and has curled.
• Drain, run under cold water and set in refrigerator to cool.
• Place sliced bread on a cookie sheet and toast in the oven for 10-15 minutes or until well toasted.
• Wrap garlic in aluminum foil with olive oil and place in the oven for 15-20 minutes until the garlic cloves are soft.
• Set aside to cool.
• In a bowl, combine mayonnaise, roasted garlic cloves and chives.
• Mix well.
• Remove your lobster tail from the refrigerator.
• With pairing scissors cut the front and back of the tail lengthwise and remove meat.
• Set aside.
• Remove the crust from the toast and cut into points (triangles).
• Dab your herbed and garlic mayonnaise on the toast in the center.
• Slice your lobster so you have a nice hearty piece on top of the mayonnaise.
• Place a piece of arugula on top of the lobster and finish with a dab of caviar.