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Lobster Canapes

Chef.at.Home's picture
Ingredients
  Toast slice 12
  Mayonnaise/Tartare sauce 1⁄2 Cup (8 tbs)
  Minced lobster 1 1⁄2 Cup (24 tbs) (Cooked Or Canned)
  Minced celery 1⁄2 Cup (8 tbs)
  Salt 1⁄4 Teaspoon
  Paprika 1⁄8 Teaspoon
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Heavy cream/Evaporated milk 2 Teaspoon
  French dressing 2 Tablespoon
  Sliced stuffed olives 1⁄2 Cup (8 tbs)
  Water cress 2
Directions

1. Toast the bread on 1 side only; trim off crusts.
2. Spread the slices with mayonnaise or Tartare Sauce.
3. Mix the lobster, celery, salt and paprika and spread on the toast.
4. Mix the cheese, cream or evaporated milk and French Dressing. Force through a pastry tube in a garnish around the edges of the toast.
5. Cut each slice in 4 squares. Place a slice of olive and a water cress leaf in the center of each square. Makes 48 canapes. Or leave slices uncut and serve each, on a small plate with a fork, at the table, as a first-course canape.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Mixing
Ingredient: 
Lobster
Interest: 
Everyday

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