Lobster Roll Canape
by The Corner Kitchen Catering, Chef: Emily Abernathy
1 package frozen pastry dough, cut into 2 inch circles
1 lb frozen lobster knuckles & claws
1 Cup mayonnaise
1/3 Cup minced celery
1/3 Cup minced yellow onion
1 Tbs brandy or cooking sherry
2 Tbs minced parsley *tarragon may be substituted
Salt to taste
1/2 lemon, squeezed
- Bake puff pastry.
- Pull each piece of pastry apart to form a split roll.
- Mix all other ingredients.
- Fill pastry roll with lobster salad.