• 8 1-inch-thick slices of crusty sourdough bread , grilled or oven-toasted on both sides
• 1 pound lobster meat , steamed and sliced*
• 1/2 cup chopped fresh   chives
• 1/2 cup chopped flat-leaf fresh parsley
• 3 hot   serrano chilies , chopped
• 1/2 cup mayonnaise
• 2 Tbsp. very good, unfiltered extra-virgin olive oil
• 1 tsp. freshly crushed black peppers
• Salt
• 1 cup finely diced celery

Place the bread slices on a platter. Combine the remaining ingredients in a bowl; mix well. Top each slice of bread with approximately 2 to 3 heaping tablespoons of the lobster mixture. Serve as an appetizer. If making these for a cocktail party, cut each slice of bread into smaller, bite-size pieces and top with just a teaspoon of the lobster mixture.

*For a variation or when lobster isn't available, try substituting a firm white fish, poached; cooked shrimp and crab are also lovely.