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Lobster Claw Toasts

Salty, crunchy bites, tasting of the sea, complement the lobster gelées' delicate, melting texture.

Cooks' notes:

·If sea salt is very coarse, crush it lightly.
·Toasts can be made 3 days ahead and kept in an airtight container at room temperature.

Recipe information

  • Total Time

    20 min

  • Yield

    Makes about 16 servings

Ingredients

1 (12-inch) length thin baguette (about 2 inches in diameter)
2 1/2 tablespoons extra-virgin olive oil
1 scant tablespoon coarse sea salt (preferably flaky)

Preparation

  1. Step 1

    Put oven rack in middle position and preheat oven to 350°F.

    Step 2

    Cut baguette with a serrated knife on a long diagonal into 3/4-inch-thick slices (about 5 to 6 inches long). Cut a lengthwise slit about 3 inches long from center through edge of a slice, then cross ends, overlapping them, to form a "claw." Repeat with remaining slices. Brush both sides of slices with oil and arrange in 1 layer on a large baking sheet, then sprinkle with sea salt.

    Step 3

    Bake until crisp and golden, about 15 minutes. Cool on a rack.

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