Sara's Broiled Lobster Crostini with Champagne Sauce

Hello! I'm Sara from A Dose of Pretty {Sara Mueller Designs} and I'm taking over for Natalie today as she's currently traveling. I love to cook and entertain so Natalie asked me to share something delicious here. Since it's Beach Week I thought a lobster recipe would be appropriate. What I love about this recipe is that it's great to serve as an appetizer or canapé, but you could also make little sliders instead and serve it with a salad of greens and it would look just as pretty. So get in the kitchen with your favorite group of friends, play some music, open a bottle of your favorite champagne or sparkling rosé, and drink while you cook. Make the champagne sauce first as it takes a while, or make it ahead. It's also the perfect recipe to pin/bookmark and make it during the holidays.

Cheers and enjoy! 

Broiled Lobster Crostini with Champagne Sauce 

  • Lobster Tail, about 1 lb.
  • 1 tbsp of organic unsalted butter
  • Kosher Salt
  • ground pepper, freshly ground

Champagne Sauce, Ingredients

  • 3 large vine tomatoes
  • Pinch super fine sugar
  • 3 1/2 tbsp organic unsalted butter
  • 1 cup champagne or sparkling wine/Italian prosecco etc.
  • Tabasco hot sauce
  • Kosher Salt
  • ground pepper, freshly ground 

To Serve

  • Hollandaise sauce {I found a jar of French Hollandaise Sauce at Fresh Market}
  • Lobster meat
  • 1 small white crusty baguette
  • Fresh dill or parsley
  • Freshly ground black pepper

To cook the lobster {if you are making the champagne sauce the same day as cooking the lobster, make the sauce first}:

1. Preheat the broiler.

2. Place lobster tail on a baking sheet. With a sharp knife or kitchen shears, carefully cut top side of lobster shells lengthwise. Pull apart shells slightly, and season meat with butter, salt, and pepper.

3. Broil lobster tails until lightly browned and lobster meat is opaque, about 5 to 10 minutes. Garnish with lemon wedges to serve.

To make the Champagne Sauce:

1. To make the sauce, cut the tomatoes in half and squeeze the pips and juice into a small saucepan set over low heat. Cut the remaining tomato into very small pieces and add to the pot

2. Turn up heat to medium and cook for 2-3 minutes then add a pinch caster sugar and butter and allow it to melt, add in the champagne/sparkling wine and simmer everything for a further 10 mins.

3. Pour mixture into a blender, in batches, and whizz until smooth.

4. Pass through a fine sieve into the same pot and return to the heat to simmer over low heat until reduced by 2/3rd the original volume. This will take a while ~ about 40-50 mins. Keep and eye on it as it goes. You want the consistency to be similar to that of a tomato soup.

5. When it’s reduced down, add another small knob of butter, a dash or two of Tabasco hot sauce, and season to taste with a little kosher salt and ground pepper. Add a bit more superfine sugar if needed.

To Serve:

1. Cut lobster tail meat into bit-sized chunks.

2. Lightly toast the slices of bread on both sides (you can also chargrill them) then spread each one with a teaspoon of hollandaise sauce, top with a lump or two of lobster meat then drizzle with a teaspoon of the tomato champagne sauce and snip a few fresh dill leaves or parsley on the top.

3. Give them a final seasoning with a little black pepper and serve.Preheat the broiler.

4. You can also add a small squeeze of lemon if you like {optional}.

Recipe adapted from What Katie Ate

Natalie Catalina