1/4 cup fresh tarragon leaves
1/4 cup roughly chopped fresh chives
1 lemon — zested
1/4 cup lemon juice
1 clove garlic — minced
1 teaspoons salt
1/2 teaspoons freshly ground black pepper
1/2 cup extra-virgin olive oil
1/2 cup mascarpone cheese
1/4 cup cream
1 pounds cooked lobster tails — cut into large cubes
4 piece focaccia bread (about 4 by 5 inches each)

Place the tarragon, chives, lemon zest, lemon juice, garlic, salt,
and pepper in a blender and blend until the herbs are minced and the
ingredients are combined. With the machine running, add the olive
oil. Add the mascarpone cheese and cream and blend until mixed.
Transfer the lobster to a medium bowl. Add the herb sauce and stir to
coat. Divide the lobster mixture among the sandwiches and serve
immediately.