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.