valentine’s day is just weeks away. every year for valentine’s day, wes and i celebrate with grilled lobster tails and my lemon caesar salad. but this year, i thought it would be fun to add a twist to our lobster tradition.
wes has been working on adding freshly baked bread to our repertoire, so i’ve pretty much been using it for EVERYTHING. and it is the perfect base for a delicious appetizer take on one of the best lobster cob salads i’ve ever had.
these little toasts are packed full of flavor and decadence, and are great for a party with your gals, a dinner party with friends or a sexy night in.
butter poached lobster toasts
serves: 24 mini toasts
prep time: 15 minutes
cook time: 15 minutes
inactive time: 30 minutes
total time: 1 hour
ingredients: 6-8oz lobster tail. 1 stick butter (for extra flavor you could use THIS garlic herb butter). juice of 1 lemon. .25 cup white wine. 1 garlic clove, smashed. 1 small avocado. 1 tbs chopped chives. 10 arugula leaves finely chopped. 10 cherry tomatoes, thinly slice enough for each toast and roughly chop the rest. 3 tbs olive oil, divided. 1 tsp whole grain mustard. 1 tsp kosher salt. .5 tsp freshly ground pepper. 24 bread squares (about 1 inch squared) using your favorite crouton/toast bread).
start by preheating your oven to 375 degrees f. while your oven is preheating, lay your bread pieces on a baking sheet and lightly brush each with some of the olive oil. once your oven is preheated, toast the bread for 7-10 minutes till it is toasted but still a little soft on the inside.
heat the butter in a sauce pan until it has melted. once it has melted, add in the garlic clove, half the lemon juice and the white wine. bring the mixture to a soft boil.
cut the shell away from the lobster and slice the lobster tail in half.
season well with salt and pepper and when your butter is softly boiling, add in the lobster.
cook until the lobster is barely cooked through. cooking it too long, will give you a chewy lobster. 6-8 minutes should do it. use a spoon to continuously spoon butter over the lobster as it poaches.
once the lobster is cooked, remove it from the butter and allow it to rest and cool. once it has cooled to room temperature, place it in the fridge till it has chilled. combine the remaining olive oil, remaining lemon juice, mustard, remaining salt and pepper in a small bowl and whisk it till well combined.
once the lobster is chilled, slice it into small pieces and toss it in a bowl with the chopped tomatoes, arugula and the chives.
swipe just a little bit of avocado on each slice of toasted bread.
top the bread with a half teaspoon of lobster mix. top each lobster toast with a sliced tomato and drizzle with your vinaigrette.
serve and enjoy.
xo, a
butter poached lobster toasts
serves: 24 mini toasts
prep time: 15 minutes
cook time: 15 minutes
inactive time: 30 minutes
total time: 1 hour
ingredients: 6-8oz lobster tail. 1 stick butter (for extra flavor you could use THIS garlic herb butter). juice of 1 lemon. .25 cup white wine. 1 garlic clove, smashed. 1 small avocado. 1 tbs chopped chives. 10 arugula leaves finely chopped. 10 cherry tomatoes, thinly slice enough for each toast and roughly chop the rest. 3 tbs olive oil, divided. 1 tsp whole grain mustard. 1 tsp kosher salt. .5 tsp freshly ground pepper. 24 bread squares (about 1 inch squared) using your favorite crouton/toast bread).
start by preheating your oven to 375 degrees f. while your oven is preheating, lay your bread pieces on a baking sheet and lightly brush each with some of the olive oil. once your oven is preheated, toast the bread for 7-10 minutes till it is toasted but still a little soft on the inside. heat the butter in a sauce pan until it has melted. once it has melted, add in the garlic clove, half the lemon juice and the white wine. bring the mixture to a soft boil. cut the shell away from the lobster and slice the lobster tail in half. season well with salt and pepper and when your butter is softly boiling, add in the lobster. cook until the lobster is barely cooked through. cooking it too long, will give you a chewy lobster. 6-8 minutes should do it. use a spoon to continuously spoon butter over the lobster as it poaches. once the lobster is cooked, remove it from the butter and allow it to rest and cool. once it has cooled to room temperature, place it in the fridge till it has chilled. combine the remaining olive oil, remaining lemon juice, mustard, remaining salt and pepper in a small bowl and whisk it till well combined. once the lobster is chilled, slice it into small pieces and toss it in a bowl with the chopped tomatoes, arugula and the chives. swipe just a little bit of avocado on each slice of toasted bread. top the bread with a half teaspoon of lobster mix. top each lobster toast with a sliced tomato and drizzle with your vinaigrette. serve and enjoy.
