Canapes aux Ecrevisses (kah-nah-pay oh-zay-kreh-vees) made of lobster marinated in oil and vinegar, mixed with a creamy
mayonnaise and spread on fingers of toasted bread, are excellent to serve at a cocktail party. They look especially
attractive if garnished with small crisp lettuce leaves or slices of cucumber.
1 tablespoon wine vinegar
3 tablespoons olive oil
½ teaspoon sugar
½ teaspoon salt
½ teaspoon black pepper
4 oz. canned lobster, drained and flaked
1 tablespoon chopped parsley 1 lean bacon slice, grilled until
brown and crisp and crumbled 1 celery stalk, finely chopped
1 teaspoon finely chopped chives
1 teaspoon cayenne pepper 4 to 6 tablespoons mayonnaise 6 slices of toast, crusts removed and each slice cut into 3
In a small bowl mix the vinegar, oil, sugar, salt and pepper together with a spoon. Place the lobster meat in the bowl, mix well and leave to marinate for at least 1 hour.
With a slotted spoon remove the lobster from the marinade and place it in a small mixing bowl. Discard the marinade. Add the parsley, bacon, celery, chives, cayenne and mayonnaise and mix well together with a fork. Taste for seasoning and add
more salt and pepper if necessary.
Spread the mixture on the fingers of toast and serve.