Lobster Croissant (New Brunswick)

Serve with a New Brunswick Fundy Fish Chowder, for a soup and sandwich combo that is a classic Maritime dish.

1 croissant
1 tsp. Hellmann's mayonnaise (5 mL)
1 tsp. green onion, minced (5 mL)
½ tsp. lemon juice, freshly squeezed (3 mL)
1 tsp. mustard (5 mL)
1 tsp. celery, minced (5 mL)
3 oz lobster, cleaned and chopped (90 g)
¼ cup Edam or Gouda cheese, shredded (60 mL)
1 Tbsp. garlic butter (15 mL)

Mix mayonnaise, green onion, lemon juice, mustard, celery, and the lobster all together in a bowl until evenly mixed. Set aside in fridge.

Slice the croissant in half and butter insides with garlic butter. Fry buttered side down in a frying plan or buttered side up in the oven under the broiler.

Place the lobster mixture on the bottom half of the croissant. Top with shredded cheese. Place under broiler in oven to melt. Top with other half of croissant and serve.

Makes 1 sandwich.