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Title: Lobster and Gruyere Puffs (Lat)
Categories: Appetizer Seafood
Yield: 50 Servings
| 1 1/2 | tb | Butter |
| 1 1/2 | Cloves garlic, minced | |
| 1 | tb | White wine |
| 1 | ts | Finely chopped lemon zest |
| 1/2 | lb | Cooked lobster, finely chopped |
| 1 1/2 | tb | Chopped fresh dill weed |
| 1 | c | Shredded Gruyere cheese |
| 1 | c | Plus 2 tablespoons mayonnaise |
| 1 | tb | Minced green onion |
| 2 1/4 | ts | Minced parsley |
| Salt, pepper | ||
| 50 | (1-inch) bread rounds, cut from white bread, lightly toast | |
| 50 | Tiny dill sprigs |
Melt butter, add garlic and saute few moments. Add wine, lemon zest and lobster. Cook and stir until blended, about 2 minutes. Stir in dill. Remove from heat and cool to room temperature.
Add cheese, mayonnaise, green onion and parsley and season to taste with salt and pepper. Combine well and refrigerate.
Top each toast round with 1 heaping teaspoon lobster mixture. Place on baking sheet and broil 5 inches from heat source until puffed and golden, 3 minutes. Garnish each with dill sprig and serve hot. Makes 50.
Recipe by Santa Barbara caterer Stephen Singleton for a Southern California Culinary Guild event to honor Julia Childs husband, Paul.
Los Angeles Times Date: August 10, 1989 MM format by Manny Rothstein
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