Made them as an appetizer on Christmas and everyone loved them (wish I had made more!)
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.
More From Cooking Light
- Calories: 91
- Calories from fat: 21%
- Fat: 2.1g
- Saturated fat: 0.3g
- Monounsaturated fat: 0.5g
- Polyunsaturated fat: 1g
- Protein: 5.2g
- Carbohydrate: 12.9g
- Fiber: 1g
- Cholesterol: 13mg
- Iron: 0.4mg
- Sodium: 223mg
- Calcium: 17mg
- 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.
Only you will be able to view, print, and edit this note.Add Note