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.
12 slices soft white bread
3 Tbsp butter, melted
1 ¼ cups cooked lobster meat (5 oz/140 g)
3 Tbsp mayonnaise
1 green onion, light and dark green parts separated, minced
1 rib celery, finely diced
2 tsp lemon juice
1 pinch each salt and pepper
1. 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.
2. 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.
1. 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.
2. Spoon the salad into the toast cups just before serving. Sprinkle the remaining green onion over each.