Recipe information
Yield
Makes 24 Servings
Ingredients
1
/2 cup (1 stick) unsalted butter, room temperature
2
garlic cloves, peeled
24
1/3-inch-thick bread rounds cut from 1 baguette
1
/3 cup mayonnaise
1
/3 cup finely diced celery
2
tablespoons chopped fresh Italian parsley
2
teaspoons fresh lemon juice
1
teaspoon Dijon mustard
1
/8 teaspoon finely grated lemon peel
Dash of paprika
12
ounces cooked fresh lobster meat, coarsely chopped
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Preparation
Step 1
Preheat broiler. Place butter in medium bowl. Using garlic press, squeeze in garlic. Blend well; season garlic butter to taste with salt and pepper.
Step 2
Spread some garlic butter on each bread round. Arrange bread rounds on rimmed baking sheet and broil until butter starts to brown, rotating sheet for even browning, about 2 minutes. Transfer toasts to platter and cool.
Step 3
Combine mayonnaise, celery, parsley, lemon juice, Dijon mustard, lemon peel, and dash of paprika in large bowl; stir to blend. Mix in lobster. Mound some lobster salad on each toast and serve.
Nutrition Per Serving
One serving contains the following: Calories (kcal) 114.0 %Calories from Fat 53.4 Fat (g) 6.8 Saturated Fat (g) 2.7 Cholesterol (mg) 23.9 Carbohydrates (g) 7.7 Dietary Fiber (g) 0.4 Total Sugars (g) 0.4 Net Carbs (g) 7.3 Protein (g) 4.9 Sodium (mg) 138.4