Slice the milk bread two-thirds of the way through, to form a pocket. Butter the exterior sides of each slice and toast on a preheated griddle until golden brown on both sides.
Combine the aioli, cucumber, lemon juice, tarragon and salt in a mixing bowl. Gently fold in the lobster meat and season with salt. Stuff each pocket with some lobster salad and serve.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.