Lobster and Caviar on Toast Points Recipe

Lobster and Caviar on Toast Points

• Yield: 1 serving

• 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

1. Indulge in the luxury of fresh Maine lobster: plunge the tail into vigorously boiling, heavily salted water for 10-15 minutes until it turns vibrant pink-red and curls. Drain, rinse under cold water, and chill in the fridge for effortless handling.
2. Transform simple bread into golden toast pointsslice the loaf, arrange on a baking sheet, and toast in the oven for 10-15 minutes until crisp. Meanwhile, wrap garlic cloves in foil with a drizzle of olive oil and roast for 15-20 minutes until silky soft. Cool both to perfection.
3. Craft a creamy dream: blend mayonnaise, softened roasted garlic, and diced chives into a lush, flavorful spread that elevates every bite.
4. Extract the tender lobster meat with easechill-side out from the fridge, use kitchen scissors to snip lengthwise along the top and bottom shell. Reserve the pristine meat for assembly.
5. Assemble your masterpiece: trim crusts from toast points and slice into elegant triangles. Generously slather with herb-garlic mayo, crown with succulent lobster, tuck in a peppery arugula leaf, and crown with a pearl of Sevruga caviar. Savor this decadent delight that promises to wow!