Lobster Salad Crostini

I was given an afternoon off from work so I decided to spend it cooking! I had some lobster tails in the freezer and I wanted to come up with an upscale appetizer to utilize them. I decided to combine a basic lobster salad and top it on a garlic crostini. The biggest tip for this appetizer is to make sure not to overcook the lobster, it will get tough and rubbery. 

Ingredients:

1 large Lobster tail
Baguette - cut into 1/4 in slices, enough for 8 pieces
1 tbsp Mayo
2 tsp lemon juice, divided
1 tbsp chopped parsley, divided
2 tsp finely diced shallot 
1 garlic clove, peeled and left whole
2 tbsp butter 
Salt and pepper

Directions: 

1. Cook lobster tail. Boil a large pot of salted water. Boil lobster for 3 minutes (a little longer if it’s a larger lobster tail) the key here is to not over cook it or it will get tough and rubbery. Remove cooked tail to a cutting board to cool. Once cool enough to handle, cut lobster into large chunks. 
 
2. Make shallot and Mayo mixture. In a small bowl combine diced shallot and 1 tsp. lemon juice. Allow to sit for 5 minutes to “cook” shallots. Add Mayo, 1 tsp of parsley and salt and pepper. Stir to combine. 
 
3. Make crostini. Toast baguette slices under a preheated broiler until lightly browned. Rub garlic clove over toasted bread. Top crostini with a spread of butter. 
 
4. Assemble crostini. Add chopped lobster into Mayo mix. Stir until combined. You want a lot of lobster with a small amount of Mayo just holding it together. Taste mix for salt and pepper and add more if needed. Top crostini with a small mound of lobster mix. Top with a fresh squeeze of lemon juice and chopped parsley to garnish. Serve immediately