Besides garnishing lobster stew , tomalley croutons can be served as an hors d'oeuvre or if you wish to elaborate, as a topping for crostini or pizza. Lobster tomalley can be purchased separately from most lobster dealers. It is inexpensive and tasty.

　　

Ingredients

Makes 20 croutons

　　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)

　　

Step 1

1. 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.

　　

Step 2

2. 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.

　　Jasper White's Cooking from New England by Jasper WhiteBiscuit Books