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.

Yield: 8 servings (serving size: 2 toasts)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • 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

Ingredients

  • 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

Preparation

  1. 1. Preheat oven to 375°.
  2. 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. 3. Combine lobster and the remaining ingredients in a small bowl. Spoon 1 rounded tablespoon lobster mixture onto each toast.
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