We had a great July 4th weekend...lots of friends, fun, family and even more FOOD! Yesterday we had a cookout with our Wilmington crew, and as usual, we had sooo much food. Everything was delicious. We had shrimp tempura rolls, sausage and cheese stuffed jalapenos, homemade pimento cheese, tomato and feta bruschetta and buffalo chicken dip. And that was just the appetizers! My addition to the spread was a "lobster roll" crostini. I've been up to the Northeast and had their famous lobster rolls before...big pieces of lobster tossed with mayo and celery and spices, then put on a buttered roll. I wanted to make an appetizer version of this so I thought crostini would be perfect. I buttered and grilled the baguette slices, so they had a little bit of a smoky flavor. It was really easy to make and they turned out great...I just wish I had made more! But with all the other awesome food...we definitely did NOT go hungry. Overall it was a great weekend and it made me even happier than usual to live in this great country. Happy 4th everyone!
Makes ~20 Crostini
- 6 medium lobster tails
- kosher salt
- 1/3 cup mayonnaise
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped onion
- 1/4 cup (loosely packed) chopped celery leaves
- 1/4 teaspoon celery salt
- 1 baguette, sliced on the bias into 1/2" slices
- 1/4 stick butter, melted
In a large pot of boiling water, add the lobster tails and salt generously. Cook for 8 minutes until they turn red and tails curl. Remove from water and set aside to cool.
In a bowl, combine the mayo, celery, onion, celery leaves and celery salt. Once lobster cools, remove meat from shells and coarsely chop. Add to mayo mixture. Refrigerate for several hours.
Butter one side of baguette slices. On low heat, place bread, butter side down and grill until golden (and grill marks appear on bread). Flip and keep on heat briefly. Remove to platter and top with lobster mixture. Add more celery leaves for garnish, if desired. Enjoy!
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