Lobster Crostini
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Sea salt
- 11¼-pound live lobster
- 2fairly small ripe tomatoes
- 2tablespoons cold unsalted butter, in small pieces
- 2center slices from a round sourdough country bread, each ½-inch thick and cut in two
- Freshly ground black pepper
- 2teaspoons extra-virgin olive oil
- 4small sprigs basil
Nutritional analysis per serving (4 servings)
230 calories; 10 grams fat; 4 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 26 grams protein; 671 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
Serve at once. Provide knives and forks because the crostini make for messy eating.
Private Notes
Comments
I think something is missing from the instructions. No instructions regarding the use of the tomatoes just seeds and juice. I finely chopped the tomatoes and cooked them a little with the seeds/juice. I added a sprinkle of dried tarragon and ground chili flakes before adding the butter. We had lobster meat someone had sent us so I used that. Just added to the hot sauce off stove. Otherwise followed the directions. We squirt a tiny bit of Meyer lemon juice on at the table. Really delicious.
An absolutely flawless recipe. The crunch of the crostini and rich buttery lobster with the light tomato butter is so savory and delicious! The basil on top is really the icing on this cake. It is such a simple recipe that is one of my favorite of all time. Easy tip: if you happen to live in the Northeast, you can probably get pre-cooked, de-shelled lobster meat at your local seafood shop, this will make it even easier!