Lobster Crostini Recipes

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.

Steps:

• SAUCE: Cut 2 tomatoes in half and squeeze the seeds and juice into a small saucepan set over low heat. Cut the remaining tomato into very small pieces and add to the pot. Turn up heat to medium and cook for 2 to 3 minutes. Add sugar and 4 tablespoons butter and allow it to melt. Add champagne and simmer for 10 minutes. Pour mixture into a blender and blend until smooth. Pass blended mixture through a fine sieve into the same pot. Simmer over low heat until reduced by 2/3rd the original volume, about 40 to 50 minutes, until the consistency of tomato soup. Add remaining butter, a dash or two of Tabasco or Crystal hot sauce, and season to taste with a little salt and ground white pepper. You can also add a small squeeze of lemon if you like to brighten it up. CROSTINI: Cut lobster tail meat into small pieces. Lightly toast bread slices on both sides. Spread each slice with a teaspoon of hollandaise sauce and top with a lump or two of lobster meat. Drizzle with a teaspoon of the tomato champagne sauce and garnish with dill leaves. Season with a little black pepper and serve.

Steps:

• Preheat oven to 350 degrees. Arrange baguette slices on two large rimmed baking sheets; brush both sides with oil, and season with salt and pepper.
• Bake, rotating sheets halfway through, until golden, 15 to 20 minutes (if undersides are not browning, turn crostini over once during baking). Let cool on baking sheets. Top crostini with desired toppings, and serve.