Lobster and Shrimp Croutons

By akselden

Ingredients

• 1 loaf french Bread, about 18 inches long by 2 1/2 inches in diameter
• 6-8 tbsps. olive oil
• 1 cup good quality store-bought mayonnaise
• 1/4 cup chopped mango chutney
• 1 tsp. curry powder
• 12 large cooked shrimp, peeled and deveined
• 6 oz. cooked lobster meat
• Cayenne pepper
• Kumquat clusters or sprigs of watercress for garnish

Preparation

Step 1

Slice bread into 24 (1/4-inch thick) slices. Save any extra for another use. Lightly brush both sides of each slice with olive oil and place on baking sheet. Bake at 350° on center shelf until just crisp, about 10 minutes, turning croutons after 5 minutes. Remove from oven and cool. Croutons can be made several hours ahead and kept loosely covered at room temperature.
Combine mayonnaise, chutney and curry powder, mixing well. ( This can be done several hours ahead.)
Spread generous half-tablespoon of mayonnaise mixture on top of each crouton. Cover and refrigerate until needed. Top each crouton with a shrimp or lobster meat. Sprinkle croutons lightly with cayenne pepper. Arrange croutons on serving tray and garnish with kumquat clusters or sprigs of watercress. Serve immediately. Makes 24 croutons to serve 8 people.
*Try to use French Bread that is no more than 2 1/2 to 3 inches in diameter. Larger slices from larger bread loaves don't look as appetizing.