Lobster rolls—soft rolls stuffed with a creamy, lobster salad—are a favourite food across the Canadian Maritimes. The soft roll gets swapped out for crispy little toast cups in this fun, bite-size appetizer that’s perfect for any time of year.
Buying Lobster: You can buy lobster a few different ways from your fishmonger or the seafood section at major grocery stores: whole cooked lobsters, frozen claws and arms (which are usually less expensive), fresh raw tails, frozen shelled meat, or live lobsters. You’ll need about one whole 650-g lobster or 450 g claws or tails in shells to yield the amount of meat called for in this recipe.How to cook and shell whole lobsters: In heavy-bottomed stockpot, pour in enough salted water to come at least halfway up the side of the pot. (Tip: Make sure the water covers the lobsters by a couple of inches.) Bring to a rolling boil. Snip off the rubber bands from the lobsters’ claws. Carefully plunge each lobster headfirst into the saucepan. Do not drop them in, or boiling water may splash on you. Cover and return to a boil. Reduce the heat and simmer until the lobsters have turned bright red and the small legs twist off easily, about 10 minutes for a 650-g lobster. Transfer to a large bowl of ice water to cool. Twist the tail off one lobster; using kitchen shears, cut up the inside and back of shell to release the meat. Crack apart claws and remove the meat. Repeat with any remaining lobsters.
Using a rolling pin, roll each bread slice firmly to flatten it. Trim the crusts from the bread to make squares. Lightly brush both sides of each slice with butter; cut the slices into quarters to make 4 small squares. Press 1 square into each well of two lightly greased mini muffin tins.
Bake in the oven at 350ºF until golden, about 12 minutes. Let cool in the pan on a rack. Note: You can store the toast cups in airtight container for up to 1 week.
In a bowl, mix together the lobster, mayonnaise, celery, lemon juice, salt and pepper. Mix in the green onion, but reserve some of the minced dark green onion for garnish. Note: You can cover and refrigerate the salad for up to 4 hours.
Spoon the salad into the toast cups just before serving. Sprinkle the remaining green onion over each.