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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Lobster Schnitzel with Baked Fontina Dip

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions