Bruschetta with Egg and Lobster

3 Jul

This Father’s Day my dad asked for a surf ‘n’ turf dinner. He wanted steak and grilled lobster. So sticking with the steak and grilled lobster dinner I thought it would be fun to have a lobster appetizer as well. I had been wanting to try out a recipe that I found in the Taste section of the The Star Tribune  – Bar La Grassa’s Lobster Bruschetta. I was so excited to see that Isaac Becker, chef and co-owner of Bar Las Grassa, was willing to share this fantastic recipe! It is not only a great appetizer but also a unique one. It is one of my favorite apps on their menu and I thought what a great time to try out my hand at it??

The poaching liquid looks a bit daunting with all the ingredients it needs but it is totally worth it. The lobster meat picks up all the different spices which creates a wonderful depth of flavor. The addition of cream cheese to the scrambled eggs and a drizzle of truffle oil at the end makes this luxurious dish even richer. I have to say it was a very fun dish to make and although it came out pretty well I am definitely no Isaac Becker…

Bruschetta with Egg and Lobster (Bar La Grassa)

Poaching Liquid

  • 1 gallon water
  • 2 cups white wine
  • 1 carrot
  • 1 celery rib
  • 1 white onion peeled and diced large
  • 1 T chili flakes
  • 1 T fennel seed
  • 1 T mustard seed
  • 1 T peppercorns
  • 1 bay leaf
  • 1 handful of fresh thyme
  • 2 T kosher salt
  • 1 lemon cut in half
  • 1 orange cut in half
  • 1 1/2 lb raw lobster meat (I used raw tail meat)

Bruschetta

  • 1 small baguette
  • 1 garlic clove
  • meat from lobster
  • 2 oz cream cheese, diced into small pieces
  • 4 large eggs, beaten until light yellow
  • chopped fresh chives for garnish
  • 2 T unsalted butter
  • 1 T kosher salt
  • white truffle oil for finishing drizzle

Preparation

Total Time: 30 – 40 minutes

Serves: 4 – 6

Bring all poaching ingredients to a light boil. Add lobster and poach for about 3 minutes or so. Strain liquid, take lobster meat out of shell and roughly chop into small chunks.

Broil the bread slices to make crostinis. Rub the garlic clove over the crostinis and set to the side.

Place butter, lobster and cream cheese in a non-stick pan. Heat up until the butter and cream cheese starts to melt. Add eggs and cook until soft but still a little runny (eggs will continue to cook themselves when you turn the heat off). Place egg mixture on garlic crostinis, sprinkle with fresh chives, finish with a drizzle of truffle oil and enjoy!!

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