Preheat the oven to 350 degrees F.
Mix the lobster meat, celery, red onion, mayonnaise, lemon zest and salt and pepper, to taste. Reserve in the refrigerator. Cut the baguette into thin 1/4-inch slices. Lay out on a sheet pan and bake at 350 degrees F until lightly browned. When the bread is cool, spoon a generous amount of the lobster salad onto the baguette and garnish with a chervil sprig.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Chef Scott Leibfried