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Spicy Maine Lobster Crostini

Submitted by: Barbara Carr, Albany, GA
See more like this in: Appetizers


2 each                    1½ lb. Maine lobsters

1 teaspoon             red pepper flakes

2 tablespoons        olive oil

½ each                   lime, juice only

1 loaf                     French bread

2 tablespoons        olive oil (as needed)

½ cup                    Parmesan cheese


Boil Maine Lobsters for 5 minutes.  The Maine Lobsters should not be completely cooked.  Allow to cool.  Remove meat from tails and claws.  Cut meat into small bite size pieces.  Place Maine Lobster meat in a non-metallic bowl and toss with olive oil and red pepper flakes.  Cover with plastic wrap and marinate in refrigerator for one hour.  Coat a non-stick frying pan with vegetable spray.  Heat pan on medium high until it begins to smoke.  Add Maine Lobster and saute until the meat is golden brown.  The red peppers will cause a small of amount of smoke while cooking.  This will add to the flavor.  Add the lime juice right before removing from pan.


Slice bread into eight 1/2 slices.  Brush both sides with olive oil.  Place on baking sheet.  Put in oven and bake for 8 to 10 minutes, check frequently.  When bread is light golden brown remove from oven.  Turn each piece over since they will be slightly more toasted on the bottom.  Place prepared Maine Lobster meat on top of toast and sprinkle with Parmesan cheese.  Place back in oven for another 5 minutes or until cheese is melted and lightly brown.  Serve immediately.


Per serving

calories 552                                       

cholesterol 62  milligrams

protein 30  grams                          

sodium 1162  milligrams

total fat 20  grams                          

dietary fiber 3.4  grams

carbohydrate 61  grams                          

calcium 271  milligrams

Nutritional information provided by MasterCook II, 1995.   Nutritional profiles are meant to be approximate guides to nutrient contents of the recipe.   Those persons on special diets may require more specific nutrient data and should consult their personal physicians, registered dietitians, and/or food manufacturers.

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