POMMERY Mustard Spread: Mix ingredients until well blended. Refrigerate until ready to use.
BAKED Fontina Dip: Combine ingredients; spoon into 24 ramekins (or into 1 ramekin for trial recipe). Bake in 350ºF convection oven 10 min. or until hot and bubbly.
FOR each serving: Pound 1 lobster tail with mallet until flattened enough to cover bread slice. Season with salt and pepper; coat evenly with 1 Tbsp. bread crumbs. Heat 1/2 cup oil in small skillet on medium-high heat. Add lobster; cook several minutes on each side or until golden brown on both sides.
TOSS 1/2 cup arugula with 2 tsp. olive oil, 1 tsp. lemon juice, and salt and pepper to taste. Spread each bread slice with about 2 Tbsp. Pommery Mustard Spread. Top 1 bread slice with lobster, arugula mixture and second bread slice. Serve with ramekin of Baked Fontina Dip.