Lobster rolls—soft rolls stuffed with a creamy, lobster salad—are a favourite food across the Canadian Maritimes. The soft roll gets swapped out for crispy little toast cups in this fun, bite-size appetizer that’s perfect for any time of year.
ingredients
Toast Cups
Lobster Salad
directions
You can buy lobster from your fishmonger or the seafood section at major grocery stores.
Using a rolling pin, roll each bread slice firmly to flatten it. Trim the crusts from the bread to make squares. Lightly brush both sides of each slice with butter; cut the slices into quarters to make 4 small squares. Press 1 square into each well of two lightly greased mini muffin tins.
Bake in the oven at 350ºF until golden, about 12 minutes. Let cool in the pan on a rack. Note: You can store the toast cups in airtight container for up to 1 week.
In a bowl, mix together the lobster, mayonnaise, celery, lemon juice, salt and pepper. Mix in the green onion, but reserve some of the minced dark green onion for garnish. Note: You can cover and refrigerate the salad for up to 4 hours.
Spoon the salad into the toast cups just before serving. Sprinkle the remaining green onion over each.