Lobster Roll Bites

By CheeseDiva

Ingredients

• Toast Cups:
• 12 slices soft white bread
• 3 Tbsp butter, melted
• Lobster Salad:
• 1-1/4 cups diced cooked lobster meat (5 oz/140 g)
• 3 Tbsp mayonnaise
• 1 green onion, light and dark green parts separated, minced/Tarragon?
• 1 rib celery, finely diced
• 2 tsp lemon juice
• Pinch each salt and pepper

Details

Servings 48

Preparation

Step 1

Toast Cups
1. Using a rolling pin or wine bottle, roll each bread slice firmly to flatten it. Trim the crusts from the bread to make squares.
2. Lightly brush both sides of each slice with butter, and then cut slices into quarters to make 4 small squares.
3. Press 1 square into each well of two lightly greased mini muffin tins.
4. Bake in a 350°F (180°C) oven until golden, about 12 minutes. Let cool in the pan on a rack. You can store the toast cups in airtight container for up to 1 week.

Lobster Salad & Assembly:
5. In a bowl, mix together lobster, mayonnaise, white and light green part of green onion, celery, lemon juice, salt and pepper. You can cover and refrigerate the salad for up to 4 hours.
6. Spoon the salad into the toast cups just before serving. Sprinkle with dark green part of green onion.