Welcome back!
You’ve returned to this recipe. Save it to your personal Recipe Box so you won’t have to search for it again.
Free for 30 days. No payment information required.
Lobster Crostini
At a Glance
- Total
- 18 min
- Servings
- 24.00 serving(s)
Categories
- Appetizer
- Sautéed
Allergens
- Shellfish
- Wheat
- Eggs
Servings & Nutrition
Original recipe serves 24. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Lobster Crostini brings together 9 ounces of frozen cold water lobster tails (package includes 2 lobster tails that are approximately 4 - 5oz each), 3 1/2 tablespoons diced hot house cucumbers, 3 1/2 tablespoons remoulade sauce in a practical dish for home cooking. It takes about 18 min to prepare and cook. It makes approximately 24 servings.
Hands-Free Mode Off
Want to make this later?
Save this recipe to your personal Recipe Box and find it whenever you need it.
Free for 30 days. No payment information required.
Plan This Meal for Later
Create your free My Kitchen account
Start your free 30-day trial and we’ll add this recipe to your meal plan automatically.
No payment information required.
Equipment
Kitchen scissors, sauté pan, large bowl
Ingredients
- 9 ounces of frozen cold water lobster tails (package includes 2 lobster tails that are approximately 4 - 5oz each)
- 3 1/2 tablespoons diced hot house cucumbers
- 3 1/2 tablespoons remoulade sauce
- 2 teaspoons diced chives (to garnish)
- 1 teaspoon olive oil
- 1 baguette, thinly sliced
Send These Ingredients to My Shopping List
Create your free My Kitchen account
Start your free 30-day trial and we’ll add this recipe to your shopping list automatically.
No payment information required.
Instructions
Thaw the lobster tails, per the directions on the package.
Once thawed, split the lobster tails in half lengthwise. Then use kitchen scissors and cut along the edge of the shell to remove the meat.
Cut tail meat in half lengthwise, and then into 6 medallions. (After cutting all the lobster meat, you will have approximately 24 total pieces).
Coat pan with olive oil, and on medium high heat, sauté medallions for 1 ½ minutes on each side.
In a large bowl, toss sautéed lobster meat with the remoulade sauce and cucumbers.
Serve 1 TBS of the lobster mix on a baguette slice and garnish with chives.
Keep Cooking
More of frozen cold water lobster tails Recipes
16 Bean Vegetable Soup with Turmeric and Quinoa – Slow Cooked
Deliciously hearty Slow Cooker 16 Bean Veg Soup with Turmeric & Quinoa. Packed with veggies & spices, it's a nutritious one-pot wonder for any…
View recipeWant more ideas? Browse the full recipe collection.
Find more recipesTurn this recipe into a complete meal
Ask Your Kitchen Concierge to find sides, desserts or other recipes that work with this dish.
Advertisement
Reviews, cook notes, and substitutions
No member notes yet. Public visitors can read notes here once members share them.
Log in with an active membership to leave a review or share cook notes and substitutions.
Keep exploring
What would you like to make next?
Turn this recipe into dinner Ask Your Kitchen Concierge to suggest a main course, side and dessert using recipes already on Shared Recipes Club.
