Caviar And Lobster In Brioche Cups Recipes

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POACHED LOBSTER WITH CAVIAR MOUSSE AND DIJON MUSTARD SAUCE



Poached Lobster with Caviar Mousse and Dijon Mustard Sauce image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 13

3 tablespoons Dijon mustard
2 cups lightly whipped cream
1 shallot, chopped
Salt and pepper
1 cup caviar
4 tablespoons creme fraiche
4 tablespoons Dijon mustard
Salt and pepper
2 lobster tails, poached
4 lobster claws, poached
4 ounces algae
4 thin slices toasted white bread
1 tablespoon black mustard seeds

Steps:

  • To make the caviar mousse, mix the mustard and the whipped cream gently together until smooth. Add the finely chopped shallots, and season with salt and pepper. Gently fold in the caviar without breaking the eggs. Set aside.
  • To prepare the sauce, combine the creme fraiche with the mustard until it thins out a little. Season with salt and pepper.
  • To serve the dish, simply place a cookie ring on the plate. Fill the ring with the caviar mixture, and remove the ring. Place half of a lobster tail on the caviar mixture, and a lobster claw in front of it. Drizzle some mustard sauce around the food. Decorate with some algae, toast, and a sprinkle with black mustard seeds.

CAVIAR AND CRèME FRAîCHE TARTLETS



Caviar and Crème Fraîche Tartlets image

It doesn't get simpler-or more elegant-than crème fraîche and caviar tartlets alongside a glass of sparkling wine.

Provided by Union Square Events

Categories     Appetizer     Party     Caviar     Milk/Cream     Christmas     New Year's Eve     Oscars     Anniversary     Valentine's Day     Cocktail Party     Hors D'Oeuvre     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 12 mini-tarts

Number Of Ingredients 4

12 mini round tart shells (1 1/3-inch) or frozen mini phyllo shells, baked according to package instructions
6 tablespoons crème fraîche
2 tablespoons (.75 ounce) caviar, such as Ossetra or Beluga
2 tablespoons thinly sliced chives

Steps:

  • Arrange tart shells on a serving platter. Spoon crème fraîche into a small resealable plastic bag and snip a 1/4" opening in the corner. Pipe about 1/2 tablespoon crème fraîche onto one side of tart shells and spoon 1/2 teaspoon caviar onto the other side. Garnish with chives and serve immediately.

LOBSTER AND CAVIAR ON TOAST POINTS



Lobster and Caviar on Toast Points image

Provided by Food Network

Yield 1 serving

Number Of Ingredients 8

1 fresh Maine lobster tail (cooked)
1 loaf Pane Di Mie or egg bread
1 bag Arugula
1 head garlic
1 cup mayonnaise
1/2-cup fresh chives (diced)
1 lemon
1 oz. Sevruga caviar

Steps:

  • Place your lobster in a pot of rapid boiling water (heavily salted) for 10-15 minutes or until tail has a nice pink/reddish color and has curled. Drain, run under cold water and set in refrigerator to cool.
  • Place sliced bread on a cookie sheet and toast in the oven for 10-15 minutes or until well toasted. Wrap garlic in aluminum foil with olive oil and place in the oven for 15-20 minutes until the garlic cloves are soft. Set aside to cool.
  • In a bowl, combine mayonnaise, roasted garlic cloves and chives. Mix well.
  • Remove your lobster tail from the refrigerator. With pairing scissors cut the front and back of the tail lengthwise and remove meat. Set aside.
  • Remove the crust from the toast and cut into points (triangles). Dab your herbed and garlic mayonnaise on the toast in the center. Slice your lobster so you have a nice hearty piece on top of the mayonnaise. Place a piece of arugula on top of the lobster and finish with a dab of caviar.

LOBSTER VELOUTE WITH CHILLED LOBSTER SALAD AND CAVIAR



Lobster Veloute with Chilled Lobster Salad and Caviar image

Provided by Cory Bahr

Categories     main-dish

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 15

1 cup cognac
2 pounds onion, diced
1 pound carrot, diced
1 pound celery, diced
8 lobster carcasses
6 leeks, washed and diced
2 bulbs fennel, diced
2 quarts heavy cream
2 pounds cooked lobster meat, cut into bite-size pieces
1 cup creme fraiche
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh tarragon
2 lemons, zested and juiced
2 1/2 tablespoons black caviar, for garnish

Steps:

  • For the veloute: In a stockpot, combine cognac, onions, carrots, celery, lobster carcasses, leeks and fennel. Add 1 gallon water and bring to a simmer. Add the cream and simmer until thickened. Press through a fine-mesh sieve. Chill until ready to serve.
  • For the lobster salad: Combine the lobster meat, creme fraiche, chives, parsley, tarragon, and lemon zest and juice in a bowl and chill.
  • Serve the veloute in soup bowls, topped with some of the lobster salad and garnished with a teaspoon of caviar.

LOBSTER MOUSSE PUFF PASTRY BOUCHEES



Lobster Mousse Puff Pastry Bouchees image

Provided by Emeril Lagasse

Categories     appetizer

Time 32m

Yield 2 servings

Number Of Ingredients 8

3/4-pound lobster tail meat, roughly chopped, plus 1/2-pound lobster tail meat, sliced thin
1/4 teaspoon paprika
1/2 cup chilled heavy cream
1 tablespoon minced tarragon leaves
Mini puff pastry shells
1 egg mixed with 1 tablespoon water, to make egg wash
1-ounce American farmed paddlefish caviar, optional
1/2 teaspoon salt

Steps:

  • Preheat oven to 400 degrees F.
  • In a food processor, puree the lobster meat with the salt and paprika. With the motor running, add the cream in a steady stream and blend until the mixture is smooth, then add the tarragon.
  • Place the pastry shells on a lightly greased baking sheet, brush the tops with the egg wash, being careful not to let the wash drip down the sides, and bake in the middle of the preheated oven until they are just beginning to color, about 7 minutes. Transfer the shells to a rack and let them cool completely.
  • Pipe or spoon the lobster mousse into the puff pastry shells and bake in the oven until the mousse is set and the shells are golden brown, about 4 to 5 minutes.
  • Serve immediately topped with a slices of lobster and a dollop of caviar, if using.

BRIOCHE WITH CAVIAR AND SCRAMBLED EGGS



Brioche With Caviar And Scrambled Eggs image

Provided by Moira Hodgson

Categories     easy, quick, appetizer

Time 15m

Yield 6 servings

Number Of Ingredients 5

6 brioches
8 eggs
Coarse salt and freshly ground pepper to taste
4 tablespoons unsalted butter
4 ounces caviar

Steps:

  • Preheat oven to 350 degrees and heat the brioches. Meanwhile, prepare the eggs.
  • Beat the eggs with the salt and pepper. Add half the butter, cut in little pieces.
  • Melt the rest of the butter in a saucepan and then cook the eggs, but very slowly until they are soft but not dry.
  • Meanwhile, remove the brioches from the oven, cut off the tops and scoop out the insides. Keep the brioches warm.
  • Fill the brioches with the egg mixture and top with caviar. Place the lids at an angle on the side.

CAVIAR AND LOBSTER IN BRIOCHE CUPS



Caviar and Lobster in Brioche Cups image

Provided by Molly O'Neill

Categories     dinner, main course

Time 40m

Yield 24 cups

Number Of Ingredients 7

1 8-inch loaf brioche, ends trimmed off, cut into slices 1/4-inch thick
2 1 1/2-pound lobsters
1 1/2 teaspoons unsalted butter
1 shallot, peeled and minced
1 1/2 cups shiitake mushrooms, stemmed and cut into 1/4-inch cubes
Salt and freshly ground pepper to taste
2 1/2 tablespoons sevruga caviar

Steps:

  • Preheat oven to 375 degrees. Use a 3-inch round cookie cutter to cut out one circle of brioche from each slice. Flatten the rounds, and fit them into the cups of a miniature muffin tin. Bake until the bread is lightly browned, about 10 minutes. Let cool slightly, and remove from the tin.
  • Steam the lobsters until they turn bright red, about 10 minutes. When cool enough to handle, remove the tail and claw meat, and cut it into 1/2-inch chunks. Set aside. Melt the butter in a nonstick skillet over medium heat. Add the shallot, and cook until softened, about 30 seconds. Add the mushrooms, and cook until they soften, about 5 minutes. Season with salt and pepper.
  • Place half a teaspoon of the mushrooms into the bottom of each brioche cup. Top with 2 pieces of lobster, and garnish with 1/4 teaspoon of caviar. Serve immediately.

Nutrition Facts : @context http, Calories 223, UnsaturatedFat 3 grams, Carbohydrate 21 grams, Fat 4 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 1 gram, Sodium 683 milligrams, Sugar 1 gram, TransFat 0 grams

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