Maine Lobster Sliders
Maine Lobster Sliders on Toast Points
Prepared in the galley of Schooner Heritage by Capt Sean Grimes
These sliders were made with leftover lobster from the beachside lobster bake so the amounts are a general estimate. Makes 24 sliders
3-4 cups of Maine Lobster meat
1 tablespoon freshly squeezed lemon juice
1 head romaine lettuce, torn to the size of toast points
Mayonnaise, to desired consistency
Dash of salt, to taste
Dash of white pepper, to taste
Combine lobster meat, lemon juice, mayonnaise, salt, and pepper together with a rubber spatula.
6 slices of bread (your preferred bread – white, herb, fresh
2 tablespoons butter, melted
Preheat the oven to 375F. Cut each of the 6 slices of bread into quarters, or about 2” pieces. Brush with melted butter and toast in oven until golden and beginning to crisp; about 10 -15 minutes. Remove from oven and let cool for 5 minutes.
Place lettuce leaves then the lobster salad on top of the toast points and garnish with fresh dill sprigs.