Recipe courtesy of Scott Leibfried

Lobster Salad on Crispy Baguettes

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  • Level: Easy
  • Total: 20 min
  • Prep: 5 min
  • Cook: 15 min
  • Yield: 3 dozen
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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


  1. Preheat the oven to 350 degrees F.
  2. 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.