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Open-Faced Lobster Salad Sandwiches

Source of Recipe

Bon Appetit, June 1999


List of Ingredients

1/4 cup mayonnaise

1/4 cup finely chopped celery

1 teaspoon fresh lemon juice

1/2 teaspoon grated lemon peel

3 tablespoons chopped fresh chives

1 11- to 12-ounce frozen lobster tail, thawed

4 slices egg bread, toasted



Recipe

Combine first 4 ingredients and 2 tablespoons chives in medium bowl. Cook lobster in medium pot of boiling salted water until just opaque in center, about 8 minutes. Drain; cool. Remove meat from shell. Dice lobster; fold into mayonnaise mixture. Season with salt and pepper.

Spoon salad atop bread slices. Sprinkle with 1 tablespoon chives and serve.

Tip: This makes a quick and elegant hors d' oeurve for a cocktail party when salad is placed on small toasts or crackers


Serves: 2