TOMALLEY CROUTONS

Tomalley Croutons image

Provided by Jasper White

Yield Makes 20 croutons

Number Of Ingredients 7

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)

Steps:

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.
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.