2 vanilla beans, split in half and pulp removed
1 1/4 cups vegetable oil
1 tablespoon Dijon mustard
1 tablespoon finely chopped tarragon leaves
1 lemon, juiced
1 pound cooked fresh lobster meat, diced 1/2-inch thick
1/2 pound Idaho potatoes, peeled, diced 1/2-inch thick, cooked until tender and cooled
1/4 cup small diced red onion
1/4 cup small diced celery
1/2 teaspoon chopped garlic
1/2 pound fresh maiche, cleaned
1 tablespoon chopped, fresh parsley leaves
12 toasted French bread rounds (2 inches by 1/4-inch thick)
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