"I wanted to make lobster the star, so I cut down on the bread by doing thin slices rolled into a toasted cone shape--the perfect remaking of the traditional lobster roll, and equally easy to eat!"
1/3 cup mayonnaise
6 steamed lobsters, meat removed from shells and diced
Salt, to taste
Freshly ground black pepper, to taste
10 slices very thin white bread (such as Pepperidge Farm)
20 sugar cones (such as Nabisco Comet Sugar Cones)
Garnish: chopped fresh chives
How to Make It
Whisk together mayonnaise and juice of 1/2 lemon in a large bowl; gently stir in diced lobster. Season with salt and pepper to taste. Chill until ready to serve.
Preheat oven to 350°. Trim crusts from bread slices, and cut each diagonally into 2 triangles. Roll triangles into cone shapes, pressing seams to seal, and insert into sugar cones. Bake 5 to 6 minutes or until golden. Let cool completely; fill with lobster salad. Garnish, if desired.