Caviar And Lobster In Brioche Cups Recipes

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POACHED LOBSTER WITH CAVIAR MOUSSE AND DIJON MUSTARD SAUCE



Poached Lobster with Caviar Mousse and Dijon Mustard Sauce image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 13

3 tablespoons Dijon mustard
2 cups lightly whipped cream
1 shallot, chopped
Salt and pepper
1 cup caviar
4 tablespoons creme fraiche
4 tablespoons Dijon mustard
Salt and pepper
2 lobster tails, poached
4 lobster claws, poached
4 ounces algae
4 thin slices toasted white bread
1 tablespoon black mustard seeds

Steps:

  • To make the caviar mousse, mix the mustard and the whipped cream gently together until smooth. Add the finely chopped shallots, and season with salt and pepper. Gently fold in the caviar without breaking the eggs. Set aside.
  • To prepare the sauce, combine the creme fraiche with the mustard until it thins out a little. Season with salt and pepper.
  • To serve the dish, simply place a cookie ring on the plate. Fill the ring with the caviar mixture, and remove the ring. Place half of a lobster tail on the caviar mixture, and a lobster claw in front of it. Drizzle some mustard sauce around the food. Decorate with some algae, toast, and a sprinkle with black mustard seeds.

CAVIAR AND LOBSTER IN BRIOCHE CUPS



Caviar and Lobster in Brioche Cups image

Provided by Molly O'Neill

Categories     dinner, main course

Time 40m

Yield 24 cups

Number Of Ingredients 7

1 8-inch loaf brioche, ends trimmed off, cut into slices 1/4-inch thick
2 1 1/2-pound lobsters
1 1/2 teaspoons unsalted butter
1 shallot, peeled and minced
1 1/2 cups shiitake mushrooms, stemmed and cut into 1/4-inch cubes
Salt and freshly ground pepper to taste
2 1/2 tablespoons sevruga caviar

Steps:

  • Preheat oven to 375 degrees. Use a 3-inch round cookie cutter to cut out one circle of brioche from each slice. Flatten the rounds, and fit them into the cups of a miniature muffin tin. Bake until the bread is lightly browned, about 10 minutes. Let cool slightly, and remove from the tin.
  • Steam the lobsters until they turn bright red, about 10 minutes. When cool enough to handle, remove the tail and claw meat, and cut it into 1/2-inch chunks. Set aside. Melt the butter in a nonstick skillet over medium heat. Add the shallot, and cook until softened, about 30 seconds. Add the mushrooms, and cook until they soften, about 5 minutes. Season with salt and pepper.
  • Place half a teaspoon of the mushrooms into the bottom of each brioche cup. Top with 2 pieces of lobster, and garnish with 1/4 teaspoon of caviar. Serve immediately.

Nutrition Facts : @context http, Calories 223, UnsaturatedFat 3 grams, Carbohydrate 21 grams, Fat 4 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 1 gram, Sodium 683 milligrams, Sugar 1 gram, TransFat 0 grams

LOBSTER AND CAVIAR ON TOAST POINTS



Lobster and Caviar on Toast Points image

Provided by Food Network

Yield 1 serving

Number Of Ingredients 8

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

Steps:

  • 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.

CAVIAR AND SMOKED SALMON ON TOASTED BRIOCHE CUBES



Caviar and Smoked Salmon on Toasted Brioche Cubes image

Categories     Appetizer     Cocktail Party     New Year's Eve     Salmon     Sour Cream     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 30 hors d'oeuvres

Number Of Ingredients 5

five 3/4-inch-thick slices brioche loaf or challah
1/2 pound thinly sliced smoked salmon
5 tablespoons unsalted butter
about 2.5 ounces caviar
1/3 cup crème fraîche or sour cream

Steps:

  • Cut bread slices into about thirty 1-inch cubes. Cut salmon lengthwise into 1/2-inch-wide strips and crosswise into 4-inch-long pieces. In a large non-stick skillet heat 3 tablespoons butter over moderate heat until foam subsides and brown half of cubes on 2 opposite sides until golden, about 2 minutes, transferring to a platter. Brown remaining cubes in same manner.
  • Top each cube decoratively with salmon, caviar, and crème fraîche or sour cream.

BRIOCHE WITH CAVIAR AND SCRAMBLED EGGS



Brioche With Caviar And Scrambled Eggs image

Provided by Moira Hodgson

Categories     easy, quick, appetizer

Time 15m

Yield 6 servings

Number Of Ingredients 5

6 brioches
8 eggs
Coarse salt and freshly ground pepper to taste
4 tablespoons unsalted butter
4 ounces caviar

Steps:

  • Preheat oven to 350 degrees and heat the brioches. Meanwhile, prepare the eggs.
  • Beat the eggs with the salt and pepper. Add half the butter, cut in little pieces.
  • Melt the rest of the butter in a saucepan and then cook the eggs, but very slowly until they are soft but not dry.
  • Meanwhile, remove the brioches from the oven, cut off the tops and scoop out the insides. Keep the brioches warm.
  • Fill the brioches with the egg mixture and top with caviar. Place the lids at an angle on the side.

LOBSTER-STUFFED CABBAGE WITH CAVIAR



Lobster-Stuffed Cabbage With Caviar image

Provided by Marian Burros

Categories     dinner, main course

Time 45m

Yield 4 servings

Number Of Ingredients 11

1 large head cabbage
2 live lobsters (1 1/2 pounds each)
12 shrimp, shelled, deveined and cut in half
4 ounces Beluga caviar
2 tablespoons unsalted butter
1 tablespoon Cognac
1 shallot, minced
Salt and pepper
Cayenne
6 ounces (12 tablespoons) unsalted butter
Beurre blanc La Côte Basque (see recipe)

Steps:

  • Blanch the cabbage leaves in rapidly boiling salted water. When the cabbage is soft, immediately shock in an ice bath. When cool, set aside on a towel to dry.
  • Poach the lobsters for eight minutes. Remove the lobster meat from the tails and claws and cut in small pieces, about the size of half a shrimp. Saute quickly in 1 tablespoon butter and Cognac. Season with salt, pepper and cayenne.
  • Shell and devein shrimp. Cut in half and saute in 1 tablespoon butter with shallot until shrimp is pink. Season with salt, pepper and cayenne.
  • Remove the tough center from the cabbage leaves. When this is done, place 2 pieces of shrimp and 3 pieces of lobster on each cabbage leaf and fold into a package. Transfer to a nonmetallic baking dish and place 1 tablespoon of butter on each cabbage leaf. Season lightly with salt, pepper and cayenne. Refrigerate, if desired. To serve, return to room temperature. Cover and bake in a 350-degree oven for 10 to 12 minutes.
  • To serve: Place three stuffed cabbages in the center of each of four warmed plates. Pour beurre blanc sauce around, but not over the cabbages. Garnish the cabbages with caviar. Serve immediately.

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