Lobster Canapés

Lobster Canapés
  • 4 servings
  • 0:20 Preparation
  • 0:10 Cooking
  • 0:30 Total Time


Add all
  • 3 Tbsp.
    (45 mL)


  • 2

    shallots, chopped

  • 4

    sprigs of tarragon, chopped

  • 1 Tbsp.
    (15 mL)

    chopped parsley

  • 2 Tbsp.
    (30 mL)


  • 1 1/2 cups
    (375 mL)

    coconut milk

  • Salt and pepper to taste

  • 3/4 lb
    (340 g)

    cooked lobster meat, diced

  • 1 pinch


  • as required baguette slices, lightly toasted

  • 1/2 cup
    (125 mL)

    grated mozzarella


Melt butter in a pan over medium heat. Add shallots, tarragon and parsley, and cook for 2 minutes.

Stir in flour and cook for another 30 seconds. Stir in coconut milk, season and cook for 6 minutes on low. Preheat oven to broil.

Stir in diced lobster and cook for another 1 minute. Season with paprika.

Spread toasted bread with mixture. Place slices on a baking sheet and sprinkle with grated cheese.

Broil 2 minutes.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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