Lobster Claw and Knuckle Meat ( wholly cooked frozen and defrosted)
Mayonnaise
Creme Fraiche or Sour Cream
Celery finely minced
Celery Seeds
Celery Salt
Melted Butter
Mini Croissants (cut in half) or a split Hot dog Bun type of bread for an Entree
Instructions
Remove the lobster meat from the shells and place in bowl.
Depending on quantities needed , take 1 part mayonnaise to ⅓ part cream fraiche or sour cream. You don't want to much of this and you want the lobster salad to hold and not be soupy.
Add minced celery( again depending on quantity and taste)
Add a pinch of celery salt and celery seeds to taste to build up to taste.
Mix thoroughly and chill until ready to use.
In a separate pot melt the amount of butter needed to dip and toast the quantity of bread you are using.
If you serving these as appetizers cut the mini croissants in half and split lengthwise.
In a grill pan or skillet pour in some butter to soak the bread in.
Place the buns split open to absorb the butter and lightly toast on each side. Set aside until ready to fill.
Notes
As I made this recipe for a very large crowd, I am giving you the ingredients and method, as opposed to actual quantities of ingredients.
Recipe by COCO COOKS at https://www.coco-cooks.com/2011/08/the-ebbs-and-flow-of-life-and-some-lobster-rolls/