Recipe courtesy of Scott Leibfried
Lobster Salad on Crispy Baguettes
Getting reviews...
- Level: Easy
- Total: 20 min
- Prep: 5 min
- Cook: 15 min
- Yield: 3 dozen
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 36 servings
- Calories
- 114
- Total Fat
- 7 g
- Saturated Fat
- 1 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 7 g
- Cholesterol
- 50 mg
- Sodium
- 240 mg
- Level: Easy
- Total: 20 min
- Prep: 5 min
- Cook: 15 min
- Yield: 3 dozen
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 36 servings
- Calories
- 114
- Total Fat
- 7 g
- Saturated Fat
- 1 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 7 g
- Cholesterol
- 50 mg
- Sodium
- 240 mg
Ingredients
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.
