Lobster Ficelle The Food & Wine Magazine Classic at Aspen, June 2003 Makes about 35 hors d'oeuvres 2 cups coarsely chopped lobster meat (about two 1 1/2-pound lobsters) 2 tablespoons chopped opal basil leaves Finely grated zest of 1 lime 2 tablespoons mayonnaise Salt and freshly ground white pepper 1 French bread baguette Extra-virgin olive oil 1.   In a medium bowl, mix together the lobster, opal basil, lime zest, and mayonnaise; season to taste with salt and pepper. 2.   Trim the ends of the baguette and cut into 4 inch sections (you will get about 4 sections). Using the handle of a long wooden spoon, push and remove as much of the soft crumb as possible. Using a spoon or a pastry bag without a tip, fill each baguette shell with the lobster mixture. Brush the outside of each stuffed baguette with olive oil. 3.    Warm 1 tablespoon olive oil in a large skillet over medium low heat. Add the stuffed baguettes and cook until the exterior is toasted and the lobster filling is heated through. Using a serrated knife, cut each baguette into 1/2-inch-thick slices. Serve warm. Back to top