Lobster Canapes Recipe

Prepare lobster

If using whole cooked lobster, remove meat from claws and tail and chop into 3/4-inch pieces to yield about 1 cup. Pat dry with paper towels to remove excess moisture so the salad doesn't become watery.

Mix dressing

In a medium bowl combine 3 tablespoons mayonnaise, 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest, 1/2 teaspoon Dijon mustard, 1 tablespoon chopped chives, 1/2 teaspoon sea salt, 1/4 teaspoon freshly ground black pepper, and the optional 1/8 teaspoon cayenne or smoked paprika. Whisk until smooth and balanced. Taste and adjust acidity or seasoning as needed.

Combine salad

Add the chopped lobster, 1/2 cup finely diced celery, and 2 tablespoons thinly sliced green onions to the dressing. Gently fold with a rubber spatula or spoon until lobster is evenly coated, taking care not to overwork the meat. Cover and chill in the refrigerator for at least 20 minutes (up to 2 hours) to let flavors meld.

Prepare brioche toasts

Preheat oven to 375°F (190°C) or set a heavy skillet over medium heat. Brush both sides of each brioche slice lightly with softened butter or olive oil. Place slices on a baking sheet and toast in the oven for 6–8 minutes, flipping halfway, until golden and crisp at the edges. Alternatively, cook in the skillet 1–2 minutes per side until golden. Allow to cool slightly.

Portion lobster onto toasts

Using a small spoon or a cookie scoop, place about 1 to 1 1/2 tablespoons of the chilled lobster salad onto each brioche toast, mound gently to form an attractive canapé. For a refined touch, spoon larger lobster chunks toward the top so the meat is visible.

Garnish and finish

Top each canapé with a few microgreens or a sprinkle of extra chopped chives and a light grating of lemon zest if desired. Serve immediately with lemon wedges on the side for guests to add a squeeze of lemon. If not serving right away, keep lobster chilled and assembled canapés covered briefly at cool temperature; do not leave at room temperature more than 30 minutes.