LOBSTER CROSTINI
Provided by Florence Fabricant
Categories appetizer
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add the lobster, and boil for 5 to 6 minutes, until bright red. Remove the lobster, extract the tail and claw meat from the shell, and dice it. Set aside.
- Cut the tomatoes in half horizontally, and squeeze the juice and seeds into a heavy 1-quart saucepan over low heat. Add the butter, whisking constantly, until it is warm and emulsifies with the tomato juice. Add the lobster meat to the saucepan, and set aside.
- Lightly toast the bread. Spoon some the lobster meat onto each piece, and slowly spoon on the butter mixture. Sprinkle with salt and pepper, add a drizzle of olive oil and a sprig of basil.
- Serve at once. Provide knives and forks because the crostini make for messy eating.
Nutrition Facts : @context http, Calories 229, UnsaturatedFat 5 grams, Carbohydrate 9 grams, Fat 10 grams, Fiber 1 gram, Protein 26 grams, SaturatedFat 4 grams, Sodium 677 milligrams, Sugar 2 grams, TransFat 0 grams
LOBSTER CRISPS IN CHAMPAGNE-DILL SAUCE
Categories Champagne Herb Shellfish Appetizer Sauté Cocktail Party Valentine's Day New Year's Eve Lobster Leek Anniversary Dill Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 2
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Melt 1 tablespoon butter in small saucepan. Brush gyoza on both sides with butter. Arrange on baking sheet. Bake until golden, about 8 minutes. Cool; wrap crisps airtight.
- Cook lobster in large pot of boiling salted water until just cooked through, about 8 minutes. Transfer lobster to large bowl. Let stand 15 minutes. Working over bowl to catch juices, twist lobster tails and claws from body. Crack shells and carefully remove lobster meat. Cover and refrigerate lobster meat.
- Place all lobster shells and juices in large saucepan. Add Champagne, 2 cups water, shallots and tomato paste. Simmer until liquid is reduced to 1 cup, about 1 hour. Strain liquid; return to same pan. Add cream; simmer until sauce is reduced to 1/3 cup, about 6 minutes. (Crisps, lobster and sauce can be prepared 1 day ahead. Store crisps at room temperature. Cover and refrigerate sauce.)
- Melt 2 tablespoons butter in heavy large skillet over medium-low heat. Add fennel and carrots; sauté 3 minutes. Add leek and sauté until vegetables are crisp-tender, about 2 minutes. Cut lobster tail crosswise into 8 medallions. Add all lobster to skillet. Cover; cook just until heated through, about 2 minutes. Mix in 2 teaspoons dill. Season with salt and pepper.
- Rewarm sauce over low heat. Whisk in 2 tablespoons butter and 2 teaspoons dill. Season with salt and pepper.
- Arrange crisps, lobster, and vegetable mixture on 2 plates. Spoon sauce over.
LOBSTER CROSTINI
Make and share this Lobster Crostini recipe from Food.com.
Provided by Walmart
Categories Lobster
Time 18m
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- Thaw the lobster tails, per the directions on the package.
- Once thawed, split the lobster tails in half lengthwise. Then use kitchen scissors and cut along the edge of the shell to remove the meat.
- Cut tail meat in half lengthwise, and then into 6 medallions. (After cutting all the lobster meat, you will have approximately 24 total pieces).
- Coat pan with olive oil, and on medium high heat, sauté medallions for 1 ½ minutes on each side.
- In a large bowl, toss sautéed lobster meat with the remoulade sauce and cucumbers.
- Serve 1 TBS of the lobster mix on a baguette slice and garnish with chives.
Nutrition Facts : Calories 137, Fat 1.1, SaturatedFat 0.3, Cholesterol 7.4, Sodium 237.7, Carbohydrate 24.4, Fiber 1, Sugar 1.1, Protein 7.2
LOBSTER WITH CHAMPAGNE DIPPING SAUCE
Get out the bibs, lobster crackers and picks! If you've never prepared live lobster, this is a straightforward approach to a decadent meal. I make this once a year, on January 1, my wedding anniversary. My husband and I had a very low-key wedding (I was wearing jeans, an old sweater and my house slippers!), at 12:30 AM on January 1, 2001 (01-01-01). To celebrate that humble beginning, I make a totally decadent meal for us every New Year's Day. This one is our favorite and it's fun for us to do together. We halve the recipe and drink the leftover champagne. You'll need a really big pot for this, I use a big stock pot. Make sure plenty of napkins are on hand and that you have lobster shell crackers and picks.
Provided by Hey Jude
Categories Lobster
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- To make the sauce, pour the champagne into a medium saucepan and add the parsley, thyme, bay leaf and shallots; cook over medium heat until just 1 cup of liquid remains, about 25-30 minutes.
- Strain the liquid and discard the herbs, slowly whisk in the butter, one tablespoon at a time, over low heat.
- When all the butter has been added, season the sauce with salt and pepper to taste.
- Keep the mixture warm while preparing the lobsters.
- In a large pot, bring to a boil enough salted water to cover the lobsters.
- Remove the rubber bands that hold the claws shut.
- Plunge the lobsters into the water, head first.
- Cover and bring the water back to a boil; cook the lobsters for 10-12 minutes from the time the water returns to a boil.
- Serve lobster with champagne dipping sauce in individual bowls.
CROSTINI WITH MOZZARELLA AND TOMATO
I had this in an Italian Restaurant close to home. This is my version. Make extra because these little treats disappear rather quickly.
Provided by ELEANOR1052
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 18m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven's broiler. Brush the slices of bread lightly with olive oil, and place on a baking sheet. Toast under the broiler for about 3 minutes. Watch carefully. Rub each crostini with a garlic clove for flavor.
- Place the tomatoes into a medium bowl, and drizzle with olive oil. Season with salt and pepper.
- Place the crostini on a serving tray. Top each one with a slice of mozzarella cheese, cover with a spoonful of tomatoes, and garnish with fresh basil.
Nutrition Facts : Calories 384.9 calories, Carbohydrate 35.9 g, Cholesterol 44.6 mg, Fat 18.4 g, Fiber 2.1 g, Protein 17.6 g, SaturatedFat 9.1 g, Sodium 453 mg, Sugar 4 g
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