LOBSTER AND CAVIAR ON TOAST POINTS
Provided by Food Network
Yield 1 serving
Number Of Ingredients 8
Steps:
- Place your lobster in a pot of rapid boiling water (heavily salted) for 10-15 minutes or until tail has a nice pink/reddish color and has curled. Drain, run under cold water and set in refrigerator to cool.
- Place sliced bread on a cookie sheet and toast in the oven for 10-15 minutes or until well toasted. Wrap garlic in aluminum foil with olive oil and place in the oven for 15-20 minutes until the garlic cloves are soft. Set aside to cool.
- In a bowl, combine mayonnaise, roasted garlic cloves and chives. Mix well.
- Remove your lobster tail from the refrigerator. With pairing scissors cut the front and back of the tail lengthwise and remove meat. Set aside.
- Remove the crust from the toast and cut into points (triangles). Dab your herbed and garlic mayonnaise on the toast in the center. Slice your lobster so you have a nice hearty piece on top of the mayonnaise. Place a piece of arugula on top of the lobster and finish with a dab of caviar.
CAVIAR AND LOBSTER IN BRIOCHE CUPS
Provided by Molly O'Neill
Categories dinner, main course
Time 40m
Yield 24 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Use a 3-inch round cookie cutter to cut out one circle of brioche from each slice. Flatten the rounds, and fit them into the cups of a miniature muffin tin. Bake until the bread is lightly browned, about 10 minutes. Let cool slightly, and remove from the tin.
- Steam the lobsters until they turn bright red, about 10 minutes. When cool enough to handle, remove the tail and claw meat, and cut it into 1/2-inch chunks. Set aside. Melt the butter in a nonstick skillet over medium heat. Add the shallot, and cook until softened, about 30 seconds. Add the mushrooms, and cook until they soften, about 5 minutes. Season with salt and pepper.
- Place half a teaspoon of the mushrooms into the bottom of each brioche cup. Top with 2 pieces of lobster, and garnish with 1/4 teaspoon of caviar. Serve immediately.
Nutrition Facts : @context http, Calories 223, UnsaturatedFat 3 grams, Carbohydrate 21 grams, Fat 4 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 1 gram, Sodium 683 milligrams, Sugar 1 gram, TransFat 0 grams
LOBSTER VELOUTE WITH CHILLED LOBSTER SALAD AND CAVIAR
Steps:
- For the veloute: In a stockpot, combine cognac, onions, carrots, celery, lobster carcasses, leeks and fennel. Add 1 gallon water and bring to a simmer. Add the cream and simmer until thickened. Press through a fine-mesh sieve. Chill until ready to serve.
- For the lobster salad: Combine the lobster meat, creme fraiche, chives, parsley, tarragon, and lemon zest and juice in a bowl and chill.
- Serve the veloute in soup bowls, topped with some of the lobster salad and garnished with a teaspoon of caviar.
BRIOCHE WITH CAVIAR AND SCRAMBLED EGGS
Provided by Moira Hodgson
Categories easy, quick, appetizer
Time 15m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees and heat the brioches. Meanwhile, prepare the eggs.
- Beat the eggs with the salt and pepper. Add half the butter, cut in little pieces.
- Melt the rest of the butter in a saucepan and then cook the eggs, but very slowly until they are soft but not dry.
- Meanwhile, remove the brioches from the oven, cut off the tops and scoop out the insides. Keep the brioches warm.
- Fill the brioches with the egg mixture and top with caviar. Place the lids at an angle on the side.
LOBSTER ROLLS
Fill hot dog buns or brioche with a luxurious lobster and lemon mayonnaise filling for this New England street-food staple
Provided by Good Food team
Categories Buffet, Lunch
Time 35m
Number Of Ingredients 10
Steps:
- Crack the lobster, remove all the meat, cut it into large chunks and set aside. (Lobster shells can be kept to make a delicious soup.)
- Mix the mayonnaise with the lemon juice, celery, cayenne and a small pinch of salt, then fold the lobster through to combine. Taste and adjust the seasoning. If eating straight away, leave at room temperature - or chill for up to 1 day in advance.
- To serve, split the rolls and lightly butter on all sides, including the outside. Heat a griddle pan and griddle the rolls in batches on all sides. Divide the lobster mix between the rolls, scatter with chives (if using) and serve on a platter with napkins, a bowl of crisps and some gherkins.
Nutrition Facts : Calories 311 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 21 grams protein, Sodium 1.3 milligram of sodium
CAVIAR AND SMOKED SALMON ON TOASTED BRIOCHE CUBES
Categories Appetizer Cocktail Party New Year's Eve Salmon Sour Cream Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes about 30 hors d'oeuvres
Number Of Ingredients 5
Steps:
- Cut bread slices into about thirty 1-inch cubes. Cut salmon lengthwise into 1/2-inch-wide strips and crosswise into 4-inch-long pieces. In a large non-stick skillet heat 3 tablespoons butter over moderate heat until foam subsides and brown half of cubes on 2 opposite sides until golden, about 2 minutes, transferring to a platter. Brown remaining cubes in same manner.
- Top each cube decoratively with salmon, caviar, and crème fraîche or sour cream.
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