Lobster Salad with Herb Croutons

Ingredients:

For the lobster:

1 pound cooked, chopped lobster meat
1 1/2 cups creme fraiche (or sour cream)
1 tsp. orange zest
1 tsp. lemon zest
1 Tbsp. minced chives
2 Tbsp. minced chervil
3 lemons , juiced as needed
Fleur de sel or Kosher salt
For the croutons:


1/4 cup olive oil
1/4 cup chopped thyme
1/4 cup chopped rosemary
Kosher salt and black pepper

Direction:

Combine lobster with crème fraîche, zests, chives, and 1 Tbsp. of chervil. Add juice from 1 lemon and fleur de sel. Taste. Adjust lemon juice and salt. Chill.
Preheat oven to 375°. Place a single layer of bread slices on a baking sheet. Brush with olive oil, and sprinkle with herbs, salt, and pepper.
Bake for 4 minutes, then turn sheet and bake an additional 2 minutes or until golden brown. Set on a rack to cool.
Place 1 Tbsp. of lobster mix on each crouton, and garnish with chervil and a sprinkling of fleur de sel.

Makes 20 servings