Lobster Crostini with Prosecco Sauce
This is a wicked quick starter or nibble. Perfect for those summer parties.
Prep: 20 minutes | Cook: 15 minutes | Total: 35 minutes | Serves: 3
Ingredients:
Prosecco Sauce:
2 Shallots, Finely Chopped
3/4 Cup Prosecco
3/4 Cup Cream
50g Butter
1/2 tsp White Balsamic Vinegar
1 Tbsp Fresh Chives
Everything Else:
2 Uncooked lobster Tails
Oil
Spanglish Asadero Surf & Turf Rub
1 Baguette
Chives, Chopped
METHOD:
Step 1
Prosecco Sauce:
To a small pot, add the diced shallots and Prosecco. Bring to a boil, then reduce to a simmer for 5 minutes.
Step 2
Add cream, then bring back to a boil, reduce to a simmer for another 5 minutes.
Remove from the heat and add the butter, along with a splash of vinegar. Give the sauce a good mix then set aside until needed.
Step 3
The Lobster:
Pre heat your bbq. For this cook, i’m using my Ooni Kona 12.
Step 4
Using a pair of scissors, cut down the middle of the top and bottom of the shell, splitting the lobster in half, then remove the poo shoot.
Step 5
Oil and season the lobster halves, i used Spanglish Asadero Surf and Turf Rub. If you can’t get a hold of this, you can just use salt and pepper.
Step 6
Place the lobster tails onto a tray and place into the pizza oven for 3-4 minutes until they reach and internal temp of 145F/ 63C.
Step 7
Remove the tails from the oven, then carefully pull the meat for its shell. I find the easiest way to do this is by slowly pushing my thumb between the meat and shell, working your way up the length of the meat until it comes away from the sell. Slice the meat into bite sized pieces.
Step 8
Slice the baguette into even slices, oil and season then place under the grill until golden on both sides.
To Build:
Top the toasted bread with a spoonful of Prosecco sauce. Follow this with the chunks of lobster, more sauce, then garnish with chives. Get in quick, these don’t last long.