Salty, crunchy bites, tasting of the sea, complement the lobster gelées' delicate, melting texture.
·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.
Recipe information
Total Time
20 min
Yield
Makes about 16 servings
Ingredients
Preparation
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.
