Lobster and Caviar on Toast Points

1 serving
  • 1 fresh Maine lobster tail (cooked)
  • 1 loaf Pane Di Mie or egg bread
  • 1 bag Arugula
  • 1 head garlic
  • 1 cup mayonnaise
  • 1/2 -cup fresh chives (diced)
  • 1 lemon
  • 1 oz. Sevruga caviar
  • Place your lobster in a pot of rapid boiling water (heavily salted) for 10-15 minutes or until tail has a nice pink/reddish color and has curled. Drain, run under cold water and set in refrigerator to cool.

  • Place sliced bread on a cookie sheet and toast in the oven for 10-15 minutes or until well toasted. Wrap garlic in aluminum foil with olive oil and place in the oven for 15-20 minutes until the garlic cloves are soft. Set aside to cool.

  • In a bowl, combine mayonnaise, roasted garlic cloves and chives. Mix well.

  • Remove your lobster tail from the refrigerator. With pairing scissors cut the front and back of the tail lengthwise and remove meat. Set aside.

  • Remove the crust from the toast and cut into points (triangles). Dab your herbed and garlic mayonnaise on the toast in the center. Slice your lobster so you have a nice hearty piece on top of the mayonnaise. Place a piece of arugula on top of the lobster and finish with a dab of caviar.

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