Lobster Croutons with Golden Garlic, Chiles and Sourdough

Total Time:
40 min
20 min
20 min

8 servings

  • Sea salt
  • Ice
  • 2 to 4 lobsters
  • 3/4 cup garlic, minced
  • 3/4 cup extra-virgin olive oil
  • 1/4 cup finger chiles or jalapenos, seeded and minced
  • Ground black pepper
  • Juice of 1/2 a lemon, plus more for serving
  • 1/2 loaf sourdough bread
  • 6 tablespoons butter
  • Fresh chopped parsley, for serving
  • Bring a pot of salted water to a boil. Prepare an ice water bath. Cook the lobsters until done, about 4 minutes, and then shock them in the ice water bath. Remove the lobster meat from the shell and roughly chop. Reserve on ice until needed.

  • Combine the garlic, oil, chiles, 3 teaspoons salt and 3 teaspoons pepper in a small pot and cook over medium-high heat, stirring, until the garlic is golden brown. Squeeze in the lemon juice and remove the pot from the heat. Stir well and keep warm until needed.

  • Cut the sourdough into 1/2-inch-thick slices, and then cut into 3 1/2-inch-long by 1 1/2-inch-wide rectangles. Melt the butter in a saucepan and add the bread. Toast the bread until golden brown on both sides. Transfer the bread into a bowl and top with the chopped lobster. Drizzle with the garlic-chile oil, sprinkle with salt and top with chopped parsley and fresh lemon juice.

  • Serve immediately while the croutons are still warm.

  • A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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