Who: Chef Fiona Bohane & Dave Matthews
CHEF BOHANE’S GUEST-WORTHY RECIPE:
Lobster Salad with Fennel, Chili, and Lemon on Buttered Toasts. Pairs with The Dreaming Tree Sauvignon Blanc.
“Both light and flavorful, these lobster salad toasts are the perfect way to serve your guests delicious lobster without all the fussy mess. Whether you are serving at a picnic on the beach or a backyard block party, these bite-size toasts are easy to eat while mingling — and pair perfectly with a glass of crisp Sauvignon Blanc! Inspired by the DMB tour stop at the Xfinity Center in Mansfield, Massachusetts, Chef Fiona’s lobster salad toasts embody the fresh authentic flavors of the sea, making the perfect summer snack.”
1 stalk celery, thinly sliced
1/2 small fennel, thinly sliced
1/2-1 Fresno chili or jalapeño, seeds and stem removed, finely diced
1/2 large lemon, juiced (1-2 Tbsp)
2 Tbsp extra virgin olive oil
1 1/2 lb lobster, steamed, meat removed, chopped into bite-sized pieces
1/4 c high quality mayonnaise
1/2 bunch scallions, thinly sliced
1/2 soft Italian-style baguette
1/4 c butter, melted
In a small bowl, mix celery, fennel, chili, lemon juice, and olive oil. Season with salt and pepper to taste. Set aside to marinate.
In a medium bowl, gently mix lobster, mayonnaise, and scallions. Season with salt and pepper to taste. Place in refrigerator until ready to serve.
Slice bread into three-quarter-inch thick slices.
Dip top of bread into melted butter. Lay on sheet tray.
When ready to serve, heat oven to 450 and lightly toast bread, about five minutes.
Place a spoonful of lobster on warm toast, transfer to serving platter and top with fennel salad. Serve immediately.