Lobster and Cheese Crostini

Preheat the oven to 375°F and line a baking sheet with aluminum foil for easy cleanup. Slice two medium baguettes into 1/2‑inch slices.

Brush the baguette slices with extra olive oil on their tops and bake for 6-7 minutes. Allow to cool slightly.

For the 12 ounces of cooked lobster, we have an excellent, easy broiled lobster tail recipe that’s step‑by‑step and takes only minutes to prepare, for anyone that is interested.

In a medium bowl, gently combine 1/3 cup mascarpone, 1/3 cup shredded Gouda, the zest of 1 lemon, 2 teaspoons lemon juice, and 12 ounces chopped cooked lobster. Season with salt and pepper to taste.

Once the baguette slices are cool enough to handle, take a peeled garlic clove with the tip cut off and gently rub it over the extra‑virgin olive oil side of each crostini to infuse them with a light garlic aroma.

Spread the lobster and cheese mixture over the crostini and bake for 5-6 minutes, or until the edges are golden and the cheese is melted. After removing them from the oven, top with a sprinkle of smoked paprika and a handful of finely chopped parsley.

Enjoy!