(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Steam cook the lobster tail for 7-8 minutes until the shells are bright red and the meat is pink and opaque.
While your lobster is cooking, prepare your Mayo Mixture. In a small bowl, combine mayonnaise, celery, chives, lemon juice, lemon zest, salt, and pepper. Whisk until everything comes together and set it aside.
When your lobsters are done, remove the meat carefully from the shell and chop into bite size pieces.
Then heat a medium-sized skillet over medium heat. Add 6 tablespoons of Country Crock and swirl in the pan until melted. Add the seasoning; salt, pepper, and paprika. Cook for 2 minutes to incorporate the spices into the Country Crock. Add the prepared lobster meat to the pan. Mix the lobster until it is fully coated and warmed through. Do not over cook. Remove skillet from heat.
To assemble the toast: Spread a spoonful of Country Crock over the toasted sourdough bread. Add a tablespoon of prepared mayo mixture and top the toast with a spoonful of the prepared lobster meat. Drizzle remaining sauce from the skillet over the toast.
Garnish the Lobster Roll Toast with chopped parsley and serve with lemon slices on the side. Enjoy!
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