LOBSTER ROLLS (24)

½ cup (1 stick) unsalted butter at room temperature

2 garlic cloves, peeled

twenty-four 1/3 inch thick diagonal slices cut from a long, thin loaf of French bread

1/3 cup mayonnaise

1/3 cup finely diced celery

2 tablespoons chopped fresh Italian parsley, plus more for garnish

2 teaspoons fresh lemon juice

1 teaspoon Dijon mustard

1/8 teaspoon finely grated lemon zest

dash of paprika

12 ounces cooked fresh lobster meat, coarsely chopped

1. Preheat the oven to 350*. Place butter in medium bowl. Using a garlic press, squeeze garlic into butter and blend well; season garlic butter to taste with salt and pepper.

2. Place the bread slices on a jelly roll sheet and spread a thin coat of garlic butter on each. Bake until the butter starts to brown, rotating sheet for even browning, between 8 and 10 minutes. Transfer toasts to platter and cool.

3. Combine mayonnaise, celery, parsley, lemon juice, Dijon mustard, lemon peel and dash of paprika in a large bowl and stir to blend. Mix in lobster. Mound some lobster salad on each toast, sprinkle with parsley and serve.