Lobster Salad with Fennel, Chile & Lemon on Buttered Toast
Serves 12
In Boston, MA, Dave Matthews Band, and his crew enjoyed Chef Fiona’s delicious Lobster Salad with Fennel, Chile, and Lemon on Buttered Toasts. Try recipe a home paired with Dreaming Tree Sauvignon Blanc.
Ingredients
- 1 stalk celery, thinly sliced
- 1/2 small fennel, thinly sliced
- 1/2-1 fresno chili pepper or jalapeno, seeds and stem removed, fine dice
- 1/2 large lemon, juiced (1-2 tablespoons)
- 2 tablespoons extra virgin olive oil
- 1 1/2 pound lobster, steamed, meat removed, chopped into bite-sized pieces
- 1/4 cup mayonnaise
- 1/2 bunch scallions, thinly sliced
- 1/2 soft Italian-style baguette
- 1/4 cup butter, melted
- Salt and pepper to taste
Instructions
- In a small bowl, mix celery, fennel, chile, lemon juice, and olive oil. Season with salt and pepper to taste. Set aside to marinate.
- In a medium bowl, gently mix lobster, mayonnaise, and scallions. Season with salt and pepper to taste. Place in refrigerator until ready to serve.
- Slice bread into 3/4-inch thick slices.
- Dip top of bread into melted butter.
- Lay on sheet tray.
- When ready to serve, heat oven to 450 degrees and lightly toast bread, about 5 minutes.
- Place a spoonful of lobster on warm toast, transfer to serving platter, and top with fennel salad.
- Serve immediately.
