Lobster Remmick


Lobster Remmick

8 slices bacon

28 slices of French bread (baguette)

14 oz. Imitation lobster meat, roughly chopped

3/4 c. mayonnaise

3 Tsp. Adobo sauce/chipotles

1 1/2 Tsp. minced garlic

2 Tbsp. fresh squeezed lemon juice (one large lemon)

1 Tsp. tarragon vinegar

2 Tsp. Madras curry powder

1 medium shallot finely chopped

1 cup finely shredded Abergele apricot and ginger cheese

1. Preheat oven to 350°. Cook bacon in oven until it reaches a warm deep tan color, about 15 minutes.

2. At the same time the bacon is cooking, place baguettes on a cookie sheet and bake until toasted. Remove from oven and set aside.

3. While the bacon and baguette are cooking, mix together the next eight ingredients in a large bowl.

4. When bacon is done, set aside to cool.

5. Top each baguette with a spoonful of lobster mixture. Finely chop bacon and drizzle over baguettes. Top with Abergele cheese and return to oven for five minutes until the cheese has melted and the lobster mixture has started to “glaze” slightly.

Makes 28 appetizers


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