Lobster Canapés
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- bread, sliced square
- lobster butter (beurre de homard)
- hard-boiled egg, finely chopped
- mayonnaise
- lobster escalope, fine julienne
Instructions
- Cut bread into square canapé bases. Coat each square entirely with lobster butter (beurre de homard — a compound butter made from lobster). Border the edge of each canapé with a fine cordon of finely chopped hard-boiled egg bound with mayonnaise. Fill the centre with fine julienne (thin-cut strips) of lobster escalope (boneless fillet).