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Lobster Bon Appétit Janet
 
12 ounces lobster meat
2 each lemons, juice only
¼ pound unsalted butter
½ teaspoon garlic powder
8 slices white bread (or 16 pieces Melba Toast)
1 teaspoon red caviar
1 teaspoon black caviar

Shred lobster meat with a fork, add 2 tablespoons of lemon juice and toss lightly. Divide lobster into four portions and place each into a mound on a salad plate. Set aside. Blend butter, garlic powder and remaining lemon juice together and set aside.

Toast the bread and trim off the crust. Spread toast with lemon garlic butter and cut each slice diagonally into two toast points. (If Melba Toast is used, spread each piece with lemon garlic butter.)

Drop ¼ teaspoon of red caviar on each portion of lobster, then drop ¼ teaspoon of black caviar on top. Arrange four toast points North, East, South, and West around each lobster portion (or four pieces of Melba Toast) and serve.
 

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