Lobster Canapés

Ingredients

• 4 oz Cooked Lobster Meat (Freshly cooked or high-quality canned lobster meat)
• 3 Hard-Boiled Egg Yolks (From large eggs)
• 2 tbsp Melted Butter (Unsalted butter)
• 2 tbsp Heavy Cream (For richness)
• 0.25 tsp Salt (To taste)
• 0.125 tsp Cayenne Pepper (Pinch, or to taste)
• 0.5 tsp German Mustard (Or Dijon mustard)
• 0.25 tsp Beef Extract (Such as Bovril or Marmite (optional))
• 6 Bread Slices (White bread, sliced into rounds)
• 1 Hard-Boiled Egg Whites (For garnish)
• 1 tbsp Lobster Coral (If available, for garnish)
• 1 tbsp Butter (For sauteing bread)

Instructions

1. 1Place eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, remove from heat, cover, and let sit for 10 minutes. Drain the hot water and immediately rinse with cold water to stop the cooking process. Peel the eggs.
2. 2Finely chop the cooked lobster meat. Separate the yolks from the hard-boiled eggs. Force the yolks through a fine-mesh sieve into a bowl.
3. 3In a bowl, combine the chopped lobster meat and sieved egg yolks. Moisten with melted butter and heavy cream, using equal parts. Season highly with salt, cayenne pepper, German mustard, and beef extract (if using).
4. 4Melt butter in a skillet over medium heat. Sauté the circular slices of bread until golden brown on both sides. Remove from skillet and set aside to cool slightly.
5. 5Spread the lobster mixture on the sautéed circular slices of bread. Garnish with rings cut from whites of hard-boiled eggs, additional sieved yolks of hard-boiled eggs, and lobster coral (if available).