Tomalley Croutons Recipe
- 1 teaspoon chopped garlic
- 2 tablespoons chopped onion
- 4 tablespoons unsalted butter, softened
- 1 tablespoon chopped parsley
- 1/2 cup cooked lobster tomalley
- salt and freshly ground pepper
- 1 baguette (long French bread)
- Sauté the garlic and onion in 1 tablespoon butter. Let cool somewhat, then mix with the remaining butter and parsley. Whip in the tomalley and season to taste with salt and pepper.
- Preheat the oven to 400 degrees. Slice the French bread 3/8 inch thick and toast on both sides. Spread each piece with the tomalley-butter mixture. Place on a sheetpan and put in the pre-heated oven or under a broiler until croutons are crispy and hot. Serve immediately.
