Chill the lobster salad for at least 30 minutes to meld its flavors.
Servings: Makes 20 servings
For the lobster:
  • 1 pound cooked, chopped lobster meat
  • 1 1/2 cups creme fraiche (or sour cream)
  • 1 tsp. orange zest
  • 1 tsp. lemon zest
  • 1 Tbsp. minced chives
  • 2 Tbsp. minced chervil
  • 3 lemons , juiced as needed
  • Fleur de sel or Kosher salt
For the croutons:
  • 1/4 cup olive oil
  • 1/4 cup chopped thyme
  • 1/4 cup chopped rosemary
  • Kosher salt and black pepper
Combine lobster with crème fraîche, zests, chives, and 1 Tbsp. of chervil. Add juice from 1 lemon and fleur de sel. Taste. Adjust lemon juice and salt. Chill.

Preheat oven to 375°. Place a single layer of bread slices on a baking sheet. Brush with olive oil, and sprinkle with herbs, salt, and pepper.

Bake for 4 minutes, then turn sheet and bake an additional 2 minutes or until golden brown. Set on a rack to cool.

Place 1 Tbsp. of lobster mix on each crouton, and garnish with chervil and a sprinkling of fleur de sel.

Note: Fleur de sel is available at Williams-Sonoma,



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