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1
In a mixing bowl combine the lobster, 1/2 cup of the Asparagus Mayonnaise, the chopped eggs and tarragon and fold gently together to combine.
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2
Season with 1/2 teaspoon of salt and 1/4 teaspoon of the freshly ground white pepper.
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3
Refrigerate until ready to serve.
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4
In a second mixing bowl combine the shrimp with 1/4 cup of the Remoulade Sauce, the parsley and toss to combine.
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5
Season with 1/4 teaspoon of the salt and 1/4 teaspoon of the freshly ground white pepper and refrigerate until ready to serve.
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6
In a third mixing bowl combine the wasabi paste with the mayonnaise, the chives, 1/4 teaspoon of the salt, 1/4 teaspoon of the white pepper and stir to combine.
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7
Add the crabmeat, and fold together.
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8
Gently fold in the wasabi tobiko and refrigerate.
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9
When ready to serve, cut the brioche rolls in half horizontally and lightly toast, if desired.
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10
For the lobster sliders, spoon 1/4 cup of the lobster filling onto the bottom cut halves of 8 rolls (this amount may vary depending on the size rolls you have purchased).
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11
Top the lobster filling with 1 piece of crisp cooked bacon, and top each slider with the top portion of bun.
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12
For the shrimp sliders, spoon 1/4 cup of the shrimp filling onto the bottom cut halves of 8 rolls (this amount may vary depending on the size rolls you have purchased).
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13
Top each with a half slice of tomato and then top each slider with the top portion of bun.
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14
For the crabmeat sliders, spoon 1/4 cup of the crabmeat filling onto the bottom cut halves of 8 rolls (this amount may vary depending on the size rolls you have purchased).
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15
Top each with a slice of avocado and then top each slider with the top portion of bun.
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16
In a mixing bowl toss the greens with the olive oil to just coat and season with the remaining 1/4 teaspoon of the salt and 1/8 teaspoon of white pepper.
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17
Serve each guest the 3 different sliders and garnish the plates with 1/2 a cup of the mixed greens.
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18
Serve with potato chips.
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19
Place the egg, egg yolk, lemon juice, mustard, salt, pepper, and asparagus stalks in a food processor or blender and process until smooth, about 20 seconds.
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20
While the motor is running, add the oil in a thin, steady stream through the feed tube, processing until the oil is completely incorporated and the mayonnaise is thick.
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21
Adjust the seasoning, to taste, with the salt and cayenne, if necessary.
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22
Cover and refrigerate.
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23
The mayonnaise will keep, stored in an airtight container, for up to 1 day.
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24
In a food processor combine all of the ingredients and process until everything is well incorporated.
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25
Remove from the food processor, transfer to an airtight nonreactive container and refrigerate.
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26
Sauce may be made up to 2 days in advance.
