Active Time

　　5 min

　　Total Time

　　20 min

　　Salty, crunchy bites, tasting of the sea, complement the lobster gelées' delicate, melting texture.

　　

Ingredients

Makes about 16 servings

　　1 (12-inch) length thin baguette (about 2 inches in diameter)

　　2 1/2 tablespoons extra-virgin olive oil

　　1 scant tablespoon coarse sea salt (preferably flaky)

　　

Step 1

Put oven rack in middle position and preheat oven to 350°F.

　　

Step 2

Cut baguette with a serrated knife on a long diagonal into 3/4-inch-thick slices (about 5 to 6 inches long). Cut a lengthwise slit about 3 inches long from center through edge of a slice, then cross ends, overlapping them, to form a "claw." Repeat with remaining slices. Brush both sides of slices with oil and arrange in 1 layer on a large baking sheet, then sprinkle with sea salt.

　　

Step 3

Bake until crisp and golden, about 15 minutes. Cool on a rack.

　　Cooks' notes:

　　·If sea salt is very coarse, crush it lightly.

　　·Toasts can be made 3 days ahead and kept in an airtight container at room temperature.