Watercress and lobster sandwiches with a red pepper mayonnaise for the filling 2 lobsters, ready cooked, the meat from the body and claws cut in small slices the leafy end of 2 bunches of watercress, chopped 300g mayonnaise 1 tbsp brandy 1 level tbsp tomato purée 1 large pinch cayenne pepper Preheat the oven to 220C/gas mark 7. Butter both sides of the bread lightly, place on a baking sheet and bake for about five minutes or until golden brown. Remove from the oven and allow to cool. Combine all the filling ingredients, and season to taste with salt and freshly ground black pepper. Put about one tablespoon between two pieces of toasted bread and serve.