8 ounces fresh maine lobster meat, large dice (appropriate size for crouton) |
1/2 teaspoon fresh minced garlic |
2-3 tablespoons dry sherry |
to taste salt and freshly ground pepper |
3 tablespoons whole butter |
12 french bread croutons |
1/2 cup red pepper mousseline - recipe follows |
1/2 cup chiffonnade fresh basil |
12 slices fresh mozzarella to fit croutons |
as needed chives |
1 tablespoon lemon zest |
as needed melted butter for croutons |
sauté lobster, garlic, sherry, salt and pepper in whole butter very briefly (just to warm and cook garlic). set aside. |
grill croutons, cool to room temperature and brush with melted butter and lemon zest. spread a little mousseline on each crouton and divide the basil up amongst the croutons. equally divide the lobster meat over the croutons. place a slice of fresh mozzarella over the lobster. sprinkle with chopped chives. place croutons on a sheet pan and bake briefly or until the mozzarella starts to melt. |
serve immediately, three to a portion arranged nicely on a plate with lemon wedge or appropriate garnish. |
