Two-bite lobster rolls in crostini clamshells
Ingredients
- 1 baguette
- 1/4 cup salted butter, softened
- 1/3 cup light mayonnaise
- 1/2 teaspoon lemon zest
- 2 teaspoons lemon juice
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- 3 cups cooked chopped lobster meat (about 2 - 900 gram lobsters)
Optional toppings:
- Freshly grated lemon zest
- Sliced green onion
- Celery leaves
Directions
- Using serrated knife, slice baguette at one centimeter thickness. Note: Only slice completely through loaf on every OTHER slice, producing pockets. Spread butter on outer sides of each piece.
- In large skillet over medium-high heat, toast crostini, flipping when golden brown, about one to two minutes per side. Set aside.
- In bowl, stir together mayonnaise, lemon zest, lemon juice, mustard and garlic. Add lobster and stir to combine. Stuff each crostini clamshell with lobster mixture. Top with desired toppings. Serve immediately.
