Lobster Crostini with Buttery Tomato & Champagne Sauce

By ruthg

Champagne and lobster are the epitome of elegance, and they take the starring role in this crostini appetizer, rich with butter and Hollandaise sauce.

Ingredients

• SAUCE:
• 3 large vine tomatoes
• Pinch superfine sugar
• 6 tablespoons unsalted organic butter, divided
• 1 cup champagne, sparkling wine or Italian prosecco
• Tabasco or Crystal hot sauce
• Salt
• Ground white pepper
• Fresh lemon juice
• CROSTINI:
• 1/2 cup Hollandaise sauce
• Whole piece of tail meat from 1-pound lobster
• 1 small crusty white baguette, sliced
• Fresh dill leaves, snipped
• Freshly ground black pepper

Preparation

Step 1

SAUCE:

Cut 2 tomatoes in half and squeeze the seeds and juice into a small saucepan set over low heat. Cut the remaining tomato into very small pieces and add to the pot.

Turn up heat to medium and cook for 2 to 3 minutes.

Add sugar and 4 tablespoons butter and allow it to melt.

Add champagne and simmer for 10 minutes.

Pour mixture into a blender and blend until smooth.

Pass blended mixture through a fine sieve into the same pot. Simmer over low heat until reduced by 2/3rd the original volume, about 40 to 50 minutes, until the consistency of tomato soup.

Add remaining butter, a dash or two of Tabasco or Crystal hot sauce, and season to taste with a little salt and ground white pepper. You can also add a small squeeze of lemon if you like to brighten it up.

CROSTINI:

Cut lobster tail meat into small pieces.

Lightly toast bread slices on both sides.

Spread each slice with a teaspoon of hollandaise sauce and top with a lump or two of lobster meat.

Drizzle with a teaspoon of the tomato champagne sauce and garnish with dill leaves. Season with a little black pepper and serve.