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Lobster Recipes
Appetizers
Herbed, Fresh Maine Lobster Bruschetta with Red Pepper
Mousseline
8 ounces fresh Maine lobster meat, large dice
(appropriate size for crouton)
½ teaspoon fresh minced garlic
2-3 Tablespoons dry sherry
To taste salt and freshly ground pepper
3 Tablespoons whole butter
12 French bread croutons
½ cup red pepper mousseline - recipe follows
½ cup chiffonnade fresh basil
12 slices fresh mozzarella to fit croutons
As needed chives
1 Tablespoon lemon zest
As needed melted butter for croutons
Sauté lobster, garlic, sherry, salt and pepper in whole butter
very briefly (just to warm and cook garlic). Set aside.
Grill croutons, cool to room temperature and brush with melted
butter and lemon zest. Spread a little mousseline on each
crouton and divide the basil up amongst the croutons. Equally
divide the lobster meat over the croutons. Place a slice of
fresh mozzarella over the lobster. Sprinkle with chopped
chives. Place croutons on a sheet pan and bake briefly or
until the mozzarella starts to melt.
Serve immediately, three to a portion arranged nicely on a
plate with lemon wedge or appropriate garnish.
Red Pepper Mousseline:
1 ounce whole butter
2 ounces minced onion
1½ pounds diced red pepper
1 teaspoon minced garlic
4 ounces white wine
4 ounces chicken stock
To taste salt and pepper
4-5 ounces cream cheese to tighten
In a skillet, sauté onion and red pepper till the peppers have
started to take on a light brown color. Add the garlic, cook
30 more seconds, then add remaining ingredients except the
cream cheese. Cook until liquid has reduced to 1/2 volume,
Season and place all ingredients into a food processor and
process until smooth. Let cool slightly before placing on
croutons.
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Questions and wholesale inquiries
1-800... or
ayup@coastallobster.com