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.

Lobster and champagne play a starring role in this crostini appetizer!
Photo by Ruth G.
Lobster and champagne play a starring role in this crostini appetizer!
Lobster and champagne play a starring role in this crostini appetizer!

PREP TIME

15

minutes

TOTAL TIME

70

minutes

SERVINGS

12

servings

PREP TIME

15

minutes

TOTAL TIME

70

minutes

SERVINGS

12

servings

Ingredients

  • 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

Directions

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.

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