1 lb cooked lobster
1 celery rib, finely chopped
2 green onions, finely chopped
1/2 c light mayonnaise
1 T lemon juice
Salt and white pepper to taste
Pinch cayenne pepper
3 croissants, halved
1 c thinly sliced head or leaf lettuce
Remove meat from the lobster and cut into small pieces. Place in a bowl and mix in the celery, green onion, mayonnaise, lemon juice, salt, white pepper and cayenne. Cut a pocket in the croissants and line with the shredded lettuce. Stuff in the lobster and serve. Makes 3 servings. Options: Use 150 grams of crab or shrimp meat instead of lobster. Use crusty buns or bread slices instead of croissants. Spice up the lobster salad by mixing in curry powder to taste.