Lobster Salad Topped Crostini with Lemon Aioli
Lobster Salad Topped Crostini with Lemon Aioli are one of our favorite summer appetizers. I love this appetizer for several reasons. First of all, I can make this dish in less than half an hour. That means, that I can whip this dish up very quickly, which is very helpful on busy days. Secondly, I love how versatile this dish is. Although I used lobster today, these crostini are equally delicious topped with shrimp salad or chicken salad. And, lastly, everyone loves these lobster appetizers – they are a true crowd pleaser.
The Equipment I Used
- A Large Sheet Pan- I used a large sheet pan to bake my crostini on.
- A Small Mixing Bowl- You’ll need this to mix up your lobster salad.
The Ingredients Needed for Lobster Salad Topped Crostini with Lemon Aioli
- Lobster- I used already cooked, out of the shell, lobster. This is a great time saver, but I also often steam my own lobsters. If you decide to steam your own lobster, two lobsters should be plenty. For directions on how to steam your own lobsters, see the attached recipe beneath this one.
- Celery- Be sure and dice your celery finely.
- Red Onion- You could also use a sweet Vidalia onion or chives.
- Dill- I used fresh dill, but tarragon would be great, too.
- Lemon- Be sure and use freshly squeezed lemon juice.
- Baguette- I like to buy baguettes, and cut them in thirds. I store these in freezer bags in my freezer. They come in handy for recipes like this.
- Cucumber- Use an English cucumber, if you can. They are less watery, and therefore won’t make the bread soggy.
- Mayonnaise- I always use Hellmann’s mayonnaise.
How I Made my Lobster Topped Crostini
- First, I toasted my bread.
- Next, while the bread toasted, I made the lobster salad and aioli.
- Finally, I arranged all the ingredients on my toasts.
If you’re a lobster lover, you need to try these Lobster Salad Topped Crostini with Lemon Aioli.
Lobster Salad Topped Crostini with Lemon Aioli
Toasted bread slices topped with lobster salad, lemon aioli, and dill.
Ingredients
- 16 thin baguette slices
- 1 tbsp. extra virgin olive oil
- ½ pound cooked lobster meat, finely chopped
- 1 tbsp. mayonnaise
- 2 tbsp. each minced dill and red onion
- 1 stalk celery, minced
- 16 thin slices of English cucumber
- 16 thin slices of plum tomatoes
- 16 snippets of dill
For the Lemon Aioli:
- ¼ cup mayonnaise
- 1 tbsp. lemon juice
Instructions
- Preheat the oven to 400 degrees.
- Spread the bread slices out on a large sheet pan and drizzle them with the oil. Bake the crostini for seven minutes.
- While the bread cooks make the lobster salad: In a bowl, mix together the lobster, mayonnaise, dill, red onion, and celery.
- Next, mix together the two aioli ingredients.
- Top each bread slice with a slice of cucumber, a slice of tomato, about a teaspoon of lobster salad, about a half teaspoon of the aioli, and a snippet of dill. Top it all with a grind of black pepper. Serve right away.
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Lobster and Fresh Tomato Penne Pasta
Penne in a fresh tomato and lobster sauce.
Ingredients
- 2 1 pound lobsters
- 3 tbsp. extra virgin olive oil
- 2 minced shallots
- 2 cups chopped onions
- 3 tbsp. minced garlic
- ¾ cup white wine
- 3 tbsp. fresh oregano leaves
- 14.5 ounces penne
- 2 pints grape or cherry tomatoes
- 1 tsp. hot pepper flakes
- 3 tbsp. unsalted butter
- ½ cup chopped parsley
- ¼ tsp. kosher salt
- ¼ cup chopped basil
Instructions
- Begin by cooking the lobsters: Bring two inches of water to a boil over high heat, in a very large pot. Add the lobsters and hold down the lid to kill them quickly. Steam them for 12 minutes.
- Remove the lobster meat from the shells, and chop it all up in half inch pieces. Set aside.
- At this time bring a big pot of water to a boil for the penne.
- In a large skillet, heat the oil on low heat. Add the shallots, onion, and garlic and cook about five minutes, or until the vegetables are softened.
- Add the wine and oregano, and on high heat, cook until the wine is slightly reduced, about three minutes. Also add the pasta and three tablespoons of kosher salt to the pot and cook until al dente. Reserve one tablespoon of the pasta cooking water.
- Reduce the heat to medium and add the tomatoes, butter, parsley, salt, and hot pepper flakes. Cook the tomatoes for five minutes.
- Drain the pasta. Add the lobster to the skillet and cook until just heated through. Add the penne, basil, and reserved pasta water. Serve right away.
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