Lobster & Bison Canape’s

Lobster & Bison Canape’s

Canape’s are spectacular way to impress at a light lunch, tea, or afternoon cocktails. With easy prep and basic ingredients you are sure to make an impression on your guests.

Lobster Canapé’s

Lobster Canape's

Ingredients:

-3 cups fresh cooked lobster or crab broken into 1inch pieces

-1 cup Japanese mayo

-2tbls chopped chive

-3tbls lemon juice

– ½tbls fresh dill

-1 cucumber

-1 French baguette

-Season with salt and pepper to taste

The morning you plan to host drain any liquid from the cooked lobster meat. Crumbling making sure it retains some of its natural shape you want the Lobster to look like lobster. Combine the fresh lobster, Japanese mayo, chopped chives, lemon juice, and chopped dill in a bowl. Season the mixed ingredients to taste with salt and pepper.

Pre heat the oven’s broiler and slice the baguette on an angle. Place the slices on a baking sheet and place under broiler to toast turning each piece after it is lightly browned. This will only take 1 or 2 minuets.

Thinly slice the cucumber and place one piece on each toasted portion once cooled. Top each baguette slice with the lobster mixture and serve on a large platter with lemon slices.

Laine Valin serving fresh Bison Canape’s

Bison Canapé’s

Ingredients:

-10oz’s of grilled bison rib steak (medium rare)

-1 cucumber thinly sliced

-1 tomato thinly sliced

-salt & pepper

-Japanese mayo

-grainy mustard

-1 French baguette

Serve Lobster Canape’s with a little Champagne.

The morning of your event season the steak with salt pepper and grill on high heat for 2 minuets a side. It is important not to cook the steak more then medium rare because bison is very lean and over cooking will make the meat tough and chewy. Slice the steak against the grain and allow to cool.

Pre heat the oven’s broiler and slice the baguette on an angle. Place the slices on a baking sheet and place under broiler to toast turning each piece after it is lightly browned. This will only take 2 or 3 minuets.

Spoon a small amount of the grainy mustard onto each slice of toasted bread.

Then add thin slices of cucumber and tomato placing one slice each onto the bread. On top of your colorful vegetables place one or two slices of steak and adorn with Japanese mayo. Laine Valin

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2 thoughts on “Lobster & Bison Canape’s

  1. yuuummmmy!! Laine, I want these for lunch every day! Is it actually called ‘japanese mayo’?? Where do you find it? What’s the difference between that and regular mayo or miracle whip?? 🙂

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