Lobster-Tarragon Toasts

Lobster makes a luxurious addition to this Christmas feast. Since this dish is an hors d'oeuvre, you only need a small amount of expensive lobster to serve a group. Greek-style yogurt has a pleasant thickness that works for this recipe. Make the toasts and lobster mixture up to several hours ahead; store the toasts in an airtight bag at room temperature, and refrigerate the lobster.


8 servings (serving size: 2 toasts)

Recipe from

Cooking Light

Nutritional Information

Calories 91
Caloriesfromfat 21 %
Fat 2.1 g
Satfat 0.3 g
Monofat 0.5 g
Polyfat 1 g
Protein 5.2 g
Carbohydrate 12.9 g
Fiber 1 g
Cholesterol 13 mg
Iron 0.4 mg
Sodium 223 mg
Calcium 17 mg


16 (1/2-inch thick) slices French bread baguette (about 4 1/2 ounces)
Cooking spray
1 cup chopped cooked lobster tail (about 5 ounces)
2 tablespoons minced onion
2 tablespoons minced celery
1 tablespoon plus 1 teaspoon reduced-fat mayonnaise
2 to 3 teaspoons chopped fresh tarragon
2 teaspoons plain fat-free Greek yogurt
1/8 teaspoon salt


1. Preheat oven to 375°.

2. Place bread slices on a baking sheet. Lightly coat tops of bread slices with cooking spray. Bake at 375° for 8 minutes or until toasted. Cool.

3. Combine lobster and the remaining ingredients in a small bowl. Spoon 1 rounded tablespoon lobster mixture onto each toast.

Cheryl and Bill Jamison,

Cooking Light

December 2008
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