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Lobster Crostini with Buttery Tomato & Champagne Sauce


Champagne and lobster are the epitome of elegance, and they take the starring role in this crostini appetizer, rich with butter and Hollandaise sauce.

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  • 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
  • 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


Servings 12
Preparation time 15mins
Cooking time 70mins


Step 1


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.


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.

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