INGREDIENTS:
(4 servings)
8 ounces fresh Maine lobster meat, large dice (appropriate size for crouton)
½ teaspoon fresh minced garlic
2-3 Tablespoons dry sherry
To taste salt and freshly ground pepper
3 Tablespoons whole butter
12 French bread croutons
½ cup red pepper mousseline - recipe follows
½ cup chiffonnade fresh basil
12 slices fresh mozzarella to fit croutons
1 pinch chives
1 Tablespoon lemon zest
1 Tablespoon melted butter for croutons
DIRECTIONS:
Sauté Maine Lobster, garlic, sherry, salt and pepper in whole butter very briefly (just to warm and cook garlic). Set aside.
Grill croutons, cool to room temperature and brush with melted butter and lemon zest. Spread a little mousseline on each crouton and divide the basil up amongst the croutons. Equally divide the Maine Lobster meat over the croutons. Place a slice of fresh mozzarella over the Maine Lobster. Sprinkle with chopped chives. Place croutons on a sheet pan and bake briefly or until the mozzarella starts to melt.
Serve immediately, three to a portion arranged nicely on a plate with lemon wedge or appropriate garnish.
Red Pepper Mousseline:
1 ounce whole butter
2 ounces minced onion
1½ pounds diced red pepper
1 teaspoon minced garlic
4 ounces white wine
4 ounces chicken stock
To taste salt and pepper
4-5 ounces cream cheese to tighten
In a skillet, sauté onion and red pepper till the peppers have started to take on a light brown color. Add the garlic, cook 30 more seconds, then add remaining ingredients except the cream cheese. Cook until liquid has reduced to 1/2 volume, season and place all ingredients into a food processor and process until smooth. Let cool slightly before placing on croutons
