Recipe courtesy of Josh Capon
Recipe courtesy of Josh Capon
Watch how to make this recipe.
Lobster Croutons with Golden Garlic, Chiles and Sourdough
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- Level: Easy
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 403
- Total Fat
- 30 g
- Saturated Fat
- 9 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 14 g
- Cholesterol
- 94 mg
- Sodium
- 423 mg
- Level: Easy
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 403
- Total Fat
- 30 g
- Saturated Fat
- 9 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 14 g
- Cholesterol
- 94 mg
- Sodium
- 423 mg
Ingredients
Directions
- 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.
