Lobster Crostini

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   Add the lobster, and boil for 5 to 6 minutes, until bright red.

3. 3

   Remove the lobster, extract the tail and claw meat from the shell, and dice it.

4. 4

   Set aside.

5. 5

   Cut the tomatoes in half horizontally, and squeeze the juice and seeds into a heavy 1-quart saucepan over low heat.

6. 6

   Add the butter, whisking constantly, until it is warm and emulsifies with the tomato juice.

7. 7

   Add the lobster meat to the saucepan, and set aside.

8. 8

   Lightly toast the bread.

9. 9

   Spoon some the lobster meat onto each piece, and slowly spoon on the butter mixture.

10. 10

    Sprinkle with salt and pepper, add a drizzle of olive oil and a sprig of basil.

11. 11

    Serve at once.

12. 12

    Provide knives and forks because the crostini make for messy eating.

* Per serving · 4 servings · Values may vary.

No additional tips available.