Recipe information
Yield
4 sandwiches
Ingredients
Preparation
Step 1
Heat the oil in a large sauté pan over high heat until it begins to shimmer. Carefully add 4 slices of the ham and cook until crispy on both sides, about 40 seconds per side. Remove to a plate lined with paper towels. Repeat with the remaining ham.
Step 2
Bring the vinegar to a boil in a small saucepan, add the saffron, remove from the heat, and let steep for 10 minutes. Strain, and let cool.
Step 3
Whisk the mayonnaise, honey, vinegar, and garlic together in a large bowl, and season with salt and pepper. Add the celery, onion, and lobster meat, and gently fold to combine. Add the tarragon, and season with salt and pepper.
Step 4
Top 4 slices of the bread with the lobster salad, crispy Serrano ham, and watercress. Top the sandwiches with the remaining slices of bread.
