Lobster Claw Toasts Recipes

BEST MAINE LOBSTER ROLL RECIPE (AUTHENTIC)

Steps:

• For the Lobster Salad: Drain the cooked lobster meat in a colander for 5 minutes. Set out a large mixing bowl. Then chop the fresh herbs.
• If using claw meat, there is no need to chop it, but you can if you want smaller pieces. (If using lobster tails, chop it into bite-size pieces.) Move the lobster meat to the mixing bowl and add the mayonnaise, dill, parsley, salt, garlic powder, and pepper. Mix well.
• Cover and chill under ready to serve.
• For the Toasted Rolls: Spread both flat sides of the New England rolls with a generous amount of butter.
• Heat a large skillet (or griddle) to medium heat. Place the rolls flat-side-down in the skillet. Toast for 1-3 minutes until golden-brown. Then flip and toast the other side for 1-3 minutes. Remove and repeat as needed.
• Once all of the rolls are perfectly toasted, load them with lobster salad and serve!

LOBSTER TOASTS WITH AVOCADO AND ESPELETTE PEPPER

Steps:

• If using live lobster, bring a large pot of generously salted water to a boil and prepare a large bowl of ice water. Add lobster to boiling water, cover, and cook for 9 minutes, until shell is bright red all over. Drain and transfer lobster to ice water to cool. Remove meat from claws, knuckles, and tail; pat lobster meat dry with paper towels and cut into 1/4" pieces.
• Combine mayonnaise, crème fraîche, 1 tsp. lemon juice, lemon zest, 1 tsp. tarragon, and chives in a medium bowl. Fold in lobster meat and season with salt.
• Mash avocado in a small bowl with remaining 1 tsp. lemon juice and season with salt.
• Meanwhile, preheat oven to 350°F. Cut brioche into twenty-four 1 1/2" squares. Toast on rimmed baking sheet until lightly browned and dry, about 12 minutes.
• Spread avocado on toasts and top with lobster salad. Sprinkle with espelette pepper and tarragon and serve.
• Lobster salad can be made up to 2 days in advance; refrigerate in an airtight container. Toasts can be made up to 2 days in advance; store in airtight container at room temperature.

LOBSTER CLAW TOASTS

Steps:

• Put oven rack in middle position and preheat oven to 350°F.
• Cut baguette with a serrated knife on a long diagonal into 3/4-inch-thick slices (about 5 to 6 inches long). Cut a lengthwise slit about 3 inches long from center through edge of a slice, then cross ends, overlapping them, to form a "claw." Repeat with remaining slices. Brush both sides of slices with oil and arrange in 1 layer on a large baking sheet, then sprinkle with sea salt.
• Bake until crisp and golden, about 15 minutes. Cool on a rack.

CHILI LOBSTER WITH TEXAS TOAST

Steps:

• Preheat oven to 400. Fill a large pot with salted water and place it over high heat until it comes to a boil. Poach the lobsters for approximately 5 minutes, then remove from water and place in an ice bath to cool them quickly. (Do not discard the poaching liquid.) Once they are cooled, cut off the claws, knuckles and tails and refrigerate them until ready to prepare the final dish. Split open the heads, and remove the tomalley, which is delicious to some but not so pretty in this dish. Lift the legs away from the shell to reveal the gills, and cut them out using scissors. Break the heads apart by hand into large pieces.
• Place a large, oven-safe saucepan over high heat, and add the oil, heating it until it shimmers and verges on smoking. Add the lobster heads to the pan and sauté for 3 to 4 minutes, then stir in the tomato paste to coat the shells. Add the shallots, stir to combine and put the pan in the oven. Cook for 8 to 12 minutes, or until well roasted.
• Transfer the pan to the stove. Add the wine and herbs, bring to a boil and simmer until reduced by half. Add 6 cups of the reserved lobster poaching liquid to the reduced stock. Simmer the stock for an additional 90 minutes, reducing it. Strain through a fine sieve.
• Make the chili lobster. Cut the tails into 1-inch pieces, then crack the claws and remove the meat. In a wok or a large skillet set over high heat, heat 2 tablespoons canola oil until just smoking. Add the ginger and onion and cook, stirring, for approximately 1 minute. Add the lobster tails, still in their shell, and the claw meat, turn heat down to medium and cook for approximately 2 minutes, or until hot. Add the stock, and return it to a boil. Transfer lobster pieces to a large serving plate, leaving the stock in the pan to reduce by half. Sprinkle the lobster with mint.
• To the reduced stock, add soy and Sriracha and whisk in 3 tablespoons butter, one tablespoon at a time. Add a squeeze of lime juice, and adjust seasonings. Toast the bread, butter it generously and sprinkle with salt and pepper to taste. Cut into triangles. Spoon sauce over the lobster and garnish with sliced scallions. Serve with toast