Lobster Egg Toasts
Ingredients6 Persons
| 1 | Sour Dough Baguette |
| ⅓ cup | Ricotta Cheese |
| 7 Oz | |
| 2 | 4-5 ounce Lobster Tails, removed from shells |
| 1 | Large Clove Garlic, crushed |
| 2 | Twigs of Thyme |
| ⅓ cup | Finely Diced Shallots |
| 3 | Eggs, beaten |
| 3 tbsp | Finely Chopped Chives |
Instructions
- Slice baguette into 1/4 inch diagonal slices, and broil until lightly golden on each side – then put on a serving platter and spread some ricotta on each
- Melt 7 ounces Finlandia butter in a small pot – do not boil
- Add lobster tails, garlic & thyme
- Baste tails with melted butter and gently poach until just done, 5-7 minutes
- While they poach, add extra tablespoon of butter and shallots to a large non-stick pan over medium heat – cook until just softened
- Remove lobster from poaching butter, and chop in small pieces
- Add chopped lobster and chives to pan with butter and warm through – about 2 minutes
- Add beaten eggs and cook slowly until just done, making sure NOT to dry out
- Top each toast with some eggs and season with fresh ground pepper