Best 3 Lobster Crostini With Buttery Tomato Champagne Sauce Recipes

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Indulge in a luxurious culinary experience with our tantalizing Lobster Crostini with Buttery Tomato Champagne Sauce. This delectable dish combines the succulent flavors of lobster, juicy tomatoes, and the effervescent notes of Champagne, creating a symphony of flavors that will tantalize your taste buds. Served on crispy crostini, this appetizer is perfect for entertaining guests or treating yourself to a special meal. Our carefully curated collection of recipes offers variations to suit every palate, including a vegetarian option with roasted mushrooms and a sophisticated version featuring caviar. Embark on a culinary journey with our Lobster Crostini recipes and elevate your dining experience to new heights.

Check out the recipes below so you can choose the best recipe for yourself!

LOBSTER CROSTINI WITH BUTTERY TOMATO & CHAMPAGNE SAUCE RECIPE - (4.5/5)



Lobster Crostini with Buttery Tomato & Champagne Sauce Recipe - (4.5/5) image

Provided by ruthg

Number Of Ingredients 15

SAUCE:
3 large vine tomatoes
Pinch superfine sugar
6 tablespoons unsalted organic butter, divided
1 cup champagne, sparkling wine or Italian prosecco
Tabasco or Crystal hot sauce
Salt
Ground white pepper
Fresh lemon juice
CROSTINI:
1/2 cup Hollandaise sauce
Whole piece of tail meat from 1-pound lobster
1 small crusty white baguette, sliced
Fresh dill leaves, snipped
Freshly ground black pepper

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.

LOBSTER CROSTINI



Lobster Crostini image

Provided by Florence Fabricant

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 8

Sea salt
1 1 1/4-pound live lobster
2 fairly small ripe tomatoes
2 tablespoons cold unsalted butter, in small pieces
2 center slices from a round sourdough country bread, each 1/2-inch thick and cut in two
Freshly ground black pepper
2 teaspoons extra-virgin olive oil
4 small sprigs basil

Steps:

  • 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.
  • 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.
  • 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.
  • Serve at once. Provide knives and forks because the crostini make for messy eating.

Nutrition Facts : @context http, Calories 229, UnsaturatedFat 5 grams, Carbohydrate 9 grams, Fat 10 grams, Fiber 1 gram, Protein 26 grams, SaturatedFat 4 grams, Sodium 677 milligrams, Sugar 2 grams, TransFat 0 grams

LINGUINE WITH LOBSTER IN TOMATO SAUCE



Linguine With Lobster In Tomato Sauce image

Provided by Craig Claiborne

Categories     dinner, pastas, main course

Time 1h40m

Yield 10 servings

Number Of Ingredients 14

1/2 cup olive oil
1 tablespoon finely minced garlic
1 cup finely chopped sweet pepper, preferably red
7 cups crushed tomatoes
2 tablespoons finely chopped parsley
1 teaspoon dried hot red pepper flakes
Salt to taste, if desired
Freshly ground pepper to taste
1 tablespoon dried oregano
2 tablespoons finely chopped fresh basil or half that amount dried
3 live lobsters, about 2 pounds each
1/4 cup Italian brandy
4 quarts water
1 1/2 pounds linguine

Steps:

  • Heat the oil in a skillet large enough to hold the lobsters in one layer when they are added. Add the garlic and sweet pepper, and cook, stirring, until pepper softens.
  • Add the tomatoes, parsley, pepper flakes, salt, pepper, oregano and basil. Bring to a boil, and add the lobsters, shell side up. Cover tightly, and cook over medium-high heat about 1 hour or slightly longer. Remove the lobsters to a flat dish. When the lobsters are cool enough to handle, crack the shells, remove the meat, discarding the carcasses. Cut the meat into bite-size pieces.
  • Add the brandy to the sauce.
  • Meanwhile, bring the water to a boil, and add salt to taste. Add the linguine, and cook about 10 minutes or to the desired degree of doneness. Drain. Drop the pasta and lobster pieces into the tomato sauce and heat.

Nutrition Facts : @context http, Calories 640, UnsaturatedFat 11 grams, Carbohydrate 67 grams, Fat 15 grams, Fiber 7 grams, Protein 57 grams, SaturatedFat 2 grams, Sodium 2151 milligrams, Sugar 10 grams, TransFat 0 grams

Tips:

  • Buy the best lobster you can afford. Look for lobsters that are heavy for their size and have bright, active eyes.
  • Cook the lobster just until it is opaque and cooked through. Overcooked lobster is tough and chewy.
  • Make sure the sauce is hot before serving. A cold sauce will make the lobster crostini less appealing.
  • Garnish the crostini with fresh herbs, such as chives, parsley, or basil. This will add a pop of color and flavor.
  • Serve the crostini immediately. They are best when eaten fresh.

Conclusion:

Lobster crostini with buttery tomato champagne sauce is a delicious and elegant appetizer that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you serve it at a party or a casual get-together, this dish is sure to impress your guests.

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