Recipe courtesy of Scott Leibfried
Lobster Salad on Crispy Baguettes
- Level: Easy
- Total: 20 min
- Prep: 5 min
- Cook: 15 min
- Yield: 3 dozen
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- Level: Easy
- Total: 20 min
- Prep: 5 min
- Cook: 15 min
- Yield: 3 dozen
Ingredients
3 pounds cooked lobster meat, picked over for shells and chopped
1/2 cup celery, finely chopped
1/2 cup red onion, finely chopped
3/4 cup mayonnaise, light or regular
1/4 cup lemon zest
Salt and pepper
1 fresh baguette, white or whole-wheat
1/2 cup olive oil
1 bunch fresh chervil
Directions
- 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.
