Ingredients1 lb (500 gm) lobster meat, finely chopped
2 tbsp (30 mL) butter
1 tbsp (15 mL) white vinegar
¾ cup (175 mL) heavy cream (35 per cent)
1 tbsp (15 mL) chopped chives
Melt butter in frying pan, add lobster meat, and fry until the lobster becomes bright red and begins to pop and sizzle in the pan. Add vinegar and cook until almost evaporated; finish with cream and chives, reduce for a minute or two. Set aside.
Serve hot on toast points.
Use four slices of your favourite bread. Cut the crusts off, then cut in triangles, brush with olive oil and pop in a 350°F oven for 5 to 8 minutes. Watch carefully so the bread is not too dry but is rigid in texture.