Lobster Canapé with Apple and Crème Fraiche

If you're looking for a show-stopping Christmas canapé or a fresh, zesty and light lunch crostini - then look no further than my Lobster Canapé with Apple and Crème Fraiche.

Every single element of this lobster canapé marries together to create the perfectly balanced mouthful of food. And that's exactly what I think a canapé should deliver - a complete experience in one bite.

The Perfect Canapé...

The blend of creme fraiche/mayonnaise adds a creamy lightness, whilst the chilli adds a subtle heat.

The crispness of the apple adds a crunchy bite to contract the soft flesh of the lobster.

And the zesty lime compliments the freshness of the fragrant dill.

Ingredients

Apple: I love the crisp, zingy freshness of a Granny Smith apple in this recipe but it isn't essential. You can use any type you have available to you.

Lime: much like you would use lime juice in Mexican ceviche, I opt for lime in this recipe. But you can substitute with lemon if needed.

Mayonnaise: I opt for Hellmann's mayonnaise (full-fat), but you can choose a lower fat options if you're trying to reduce kcals.

Creme Friache: the addition of creme fraiche adds a slight sourness to the dish that I feel compliments all the other flavours. If you don't buy creme fraiche often and don't think you'll use the rest of it - you could substitute for greek yoghurt, soured cream or use all mayonnaise.

My preference would definitely be to use creme fraiche instead of mayonnaise if you had to make the choice between one or the other.

Chilli: fresh chilli compliments this dish really well, but I would de-seed the chilli first so that it isn't overpowering. We're looking for a subtle heat rather than something extremely noticeable.

Dill: a fresh herb that perfectly compliments the seafood, but if you're not a fan you can use fresh flat-leaf parsley instead.

Lobster Meat: I love using lobster meat, as there is something quite rich and indulgent about it. However, if you don't have access to it then white crab meat works really well too and it's more accessible to buy in supermarkets.

Discount Code

Lobster Meat from Bernard Corrigan Ltd - code ‘laurenscravings’ will get you 20% off your order. They deliver across central Scotland.

Method for Lobster Canapé with Apple and Crème Fraiche

Peel and chop apple into thin matchsticks, then cubes.

Finely chop red chilli and dill

Add shredded lobster meat to a mixing bowl and zest the lime directly into the bowl. Then cut the lime in half and juice it, and add the juice too.

Add the chopped apple, chilli, dill, creme friache and mayonnaise to the bowl and stir everything together

Serve on toasted ciabatta (I sprayed mine with oil and toasted in airfryer at 200C for approx. 8 minutes) and sprinkle with some more chopped dill to garnish

Storage

Once mixed together, the lobster canapé mixture (topping) can last in the fridge for 4-5 days.

Keep in mind that the apple will lose its crisp bite, which is part of the allure of this particular canape (in my opinion). Therefore, if making in it's entirety, it is best served within a few hours of making.

However, you could mix everything except the apple together and add the apple not long before serving if you want to prepare everything else a day or two in advance.

FAQs

Could I use anything else other than lobster?

Yes - crab meat works just as well in this recipe!

Could I use either all mayonnaise or all creme fraiche?

Yes you could - I personally like the blend of both but you can easily substitute for one or the other.

And finally...

If you have any questions, or want to tell me what you think of my recipe, then leave a comment below!

And whilst you're here, why not check out my Prawn Cocktail Salad recipe or my Lemon Cajun Salmon Pasta if you like seafood?