Warm Lobster Crostini with Crème Fraîche
Ingredients
Lobster Roll
- ½ Granny Smith apple, thinly sliced and cut into triangles
- 1 watermelon radish, paper thin and cut into triangles
- 3 celery stalks, peeled and sliced diagonally
- 4 ounces cooked Maine soft-shell lobster meat
- ½ French baguette, sliced into rounds
- Brown butter, for brushing
- Crème fraîche (recipe follows)
- Fennel fronds, for garnish
- 1 tablespoon butter
Crème Fraîche
- ½ cup sour cream
- ½ cup buttermilk
- ½ cup heavy cream
- 1 teaspoon lemon juice
- Salt and pepper, to taste
- ½ bunch fresh chives, finely minced
Instructions
Crème Fraîche
- In a large bowl, whisk together the sour cream, buttermilk, heavy cream, lemon juice, salt, pepper, and chives until fully combined. Do not overwhip.
Lobster Roll
- Melt the butter in a small sauté pan over low heat. Add the lobster meat and gently warm through. Season with salt and pepper.
- Brush the baguette rounds with brown butter and grill until lightly golden.
- Toss the sliced celery with the crème fraîche. Season with salt and pepper.
- Arrange the apple and watermelon radish into a small pile for garnish.
- Using a slotted spoon, top each grilled baguette round with the warm lobster.
- Garnish with the celery mixture, apple, radish, and fennel fronds. Serve immediately.
