How I love le poisson! To me, nothing says summer like eating a good crustacean, especially when they are dipped in butter, mixed up into a roll, or formed into a cake. What I bring to you here is a form of a Lobster Roll. I made mine with shrimp, but you can use lobster or crab meat as well. I serve mine as bruschetta too, which makes it perfect for entertaining or picnicking.Print
What says summer like digging into a good crustacean and eating some bruschetta. This is a light appetizer, packed with bright flavors and perfect for entertaining.
1/2 cooked and peeled shrimp (or equivalent amount of lobster/crab meat)
1/2 cucumber, diced
1/2 gala apple, diced
Fresh dill (as much as you want, I love this stuff)
2 Tablespoons of mayo (I used light mayo)
Juice from 1/2 a lemon
1 Semolina baguette (the kind that is slightly yellow and has sesame seeds on it)
Chop up your crustacean meat and place it in a bowl.
Add in your chopped cucumber and apple.
Then throw all the other stuff in there and mix it around with a fork until everything is well combined.
Set this aside and heat up your broiler.
Slice the semolina baguette and arrange the bread slices on a baking sheet. Toast them in the broiler for just a minute or two on each side.
Pile some shrimp topping on there and you have yourself a party.