Lobster Schnitzel with Baked Fontina Dip Recipe

Name: Lobster Schnitzel with Baked Fontina Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pommery Mustard Spread; 3 cups mascarpone; 1-1/2 cups fresh tarragon, chopped; 1-1/2 cups GREY POUPON Country Dijon Mustard; 3/4 cup GREY POUPON Classic Dijon Mustard; 1 cup capers; Baked Fontina Dip; 3 qt. fontina cheese, shredded; 3 qt. tomatoes, small dice; 1-1/2 cups GREY POUPON Country Dijon Mustard; to taste salt; to taste white pepper; Assembly; 24 each lobster tails (4 oz. each), shelled; to taste salt and pepper; 1-1/2 cups dry bread crumbs; 3 qt. oil; 3 qt. arugula; 1 cup extra virgin olive oil; 1/2 cup fresh lemon juice Safeway 4 ct For $5.00 thru 02/09; 48 slices whole grain bread, sliced

Servings: persons

Pommery Mustard Spread
3 cups mascarpone
1-1/2 cups fresh tarragon, chopped
1-1/2 cups GREY POUPON Country Dijon Mustard
3/4 cup GREY POUPON Classic Dijon Mustard
1 cup capers
Baked Fontina Dip
3 qt. fontina cheese, shredded
3 qt. tomatoes, small dice
1-1/2 cups GREY POUPON Country Dijon Mustard
to taste salt
to taste white pepper
Assembly
24 each lobster tails (4 oz. each), shelled
to taste salt and pepper
1-1/2 cups dry bread crumbs
3 qt. oil
3 qt. arugula
1 cup extra virgin olive oil
1/2 cup fresh lemon juice Safeway 4 ct For $5.00 thru 02/09
48 slices whole grain bread, sliced

1
Pommery Mustard Spread: Mix ingredients until well blended.
2
Refrigerate until ready to use.
3
Baked Fontina Dip: Combine ingredients; spoon into 24 ramekins (or into 1 ramekin for trial recipe).
4
Bake in 350 degrees F convection oven 10 min.
5
or until hot and bubbly.
6
For each serving: Pound 1 lobster tail with mallet until flattened enough to cover bread slice.
7
Season with salt and pepper; coat evenly with 1 Tbsp.
8
bread crumbs.
9
Heat 1/2 cup oil in small skillet on medium-high heat.
10
Add lobster; cook several minutes on each side or until golden brown on both sides.
11
Toss 1/2 cup arugula with 2 tsp.
12
olive oil, 1 tsp.
13
lemon juice, and salt and pepper to taste.
14
Spread each bread slice with about 2 Tbsp.
15
Pommery Mustard Spread.
16
Top 1 bread slice with lobster, arugula mixture and second bread slice.
17
Serve with ramekin of Baked Fontina Dip.

1580

kcal

Calories

164

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Pommery Mustard Spread, 3 cups mascarpone, 1-1/2 cups fresh tarragon, chopped, 1-1/2 cups GREY POUPON Country Dijon Mustard, and more.

Yes, Lobster Schnitzel with Baked Fontina Dip falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Lobster Schnitzel with Baked Fontina Dip

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