Lobster Club on Brioche Toast with Vanilla Bean AioliTheWorldWideGourmet.com
Total time: 15 to 30 min
Preparation time: 20 minutes
Cooking time: None
Difficulty: Easy
Nutritional values
per 100 g
Energy:247.4 kcal
Proteins:10.2 g
Fats:3.4 g
Carbohydrate:44.2 g
Fibers:3.4 g
Sugar:5.3 g
Cholesterol:0 mg
Sodium:483.9 mg
Calcium:133.4 mg
SIMILAR RECIPES
Warm Fresh Truffle Sandwich with Salted Butter
Pear and Prosciutto Quesadillas
Chicken Quesadillas - Tex-Mex version
Bruschetta
Vegetable Bruschetta with Anchoiade
VIDEOS OF RECIPES
scrambled eggs
egg omelet asparagus
egg sunny side up
Avocat - salade
mussels mariniere
mashed potato
salmon cooked on one side
Biscottis 1
Biscottis 2
chocolate chip cookies
Crème anglaise
coconut tempura shrimp
fig butter
Guacamole
pastry cream
potato and cheese pancake
red cabbage jam
chocolate sauce
salmon tartare with mustard
salmon carpaccio
scallop carpaccio
scallop ceviche
strawberries with butterscotch
french style apple pie
Tarte tatin
tempura shrimp
tempura vegetables sesame
tempura vegetables
beets salad
buttercream
Crepe - celestine
breakfast pancake
lemon butter
chocolate whipped cream mousse
plain meringue
farmer's soup
potato and leek soup
swiss meringue
truffles 1
truffles 2
classic dressing
egg yolk dressing
orange dressing
apple beggar's purse
bake pie shell
chocolate pie crust
banana cake
carrot cake
chocolate cake
chocolate genoise
Mayonnaise 3 variations
Mayonnaise
sponge roll
white sponge cake
duck confit leg
duck pan cooked breast
endive salad apples dressing
Foie gras - terrine
chicken stock
bercy sauce
Sauce bordelaise
quick spinach sauce
madeira shallot sauce
sauce port and mushroom
vermouth sauce
apple dressing
cheese parmesan tuiles
potato breakfast pancake
artichokes dressing
mussels curry
mussels honey lemon dressing
Muffin part 1
Muffin part 2
spaghetti squash
Wiener schnitzel
Strawberries with pepper
Duchess Potato
grand marnier sabayon
Omelet HMC
French Style Green Beans
Pilaf Rice
Shortbread Sugar Cookies
Bouquet garni
Chantilly cream
Fraises - coulis
Coating ganache
Cream cheese icing
Pan Pizza Dough
Pizza Dough Mixer
Pizza Dough Thin
Maitre Butter part 2
Maitre Butter part 1
Rack of lamb part 1
Rack of lamb part 2
Rack of lamb part 3
Rockefeller Oysters
Salmon tartare
Onion Soup
Stuffed eggs part 1
Stuffed eggs part 2
Trout amandine
Brushetta
Carrot soup 2
Carrot Soup 1
Apple pie
Cream of asparagus
Cream of mushrooms
Grilled steak
INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
1
lobster tail, poached and cooled
1
loaf ficelle bread, thinly sliced
1.25
ml
vanilla bean
4
yellow cherry tomatoes, sliced
12
sprigs pea shoot seedlings
METHOD
- Cut 12 slices of thin baguette, cut each in half to form a half-moon, lightly toast in oven
- Slice 12 thin slices of lobster meat
- Slice 12 thin slices of tomato
Assembly
- Squeeze a small dot of vanilla bean aioli on bottom toast with a single pea shoot leaf.
- Place a thin slice of lobster meat on leaf then a yellow tomato slice on top.
- Squirt vanilla aioli 1/4 tsp, onto each slice of tomato, then top with second toast.
- Place dot of vanilla aioli and pea vines on top for garnish as shown in photograph.
WINE SUGGESTIONS
Merlot
Pinot Noir
Chardonnay
CHEF'S NOTES
The Art of Entertaining
These are bite-sized sandwiches about the size of half a baguette slice. The red lobster and green leaves provide the perfect Christmas note. For a sophisticated garnish, I recommend using a pastry bag to pipe a tiny rosette of aioli onto each canapé. If you're not a garlic lover, replace the aioli with some good homemade mayonnaise. Sebastien Centner, director of Eatertainment Special Events, Toronto
