Recipe #5249
Lobster Canapés
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 10 min |
| Total: | 30 min |
4
servings
servings
| Category: | Appetizers |
| Subcategory: | Canapés - Hors d'oeuvre |
| Source: | Metro |
Wine & food pairing
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Recipe ingredients
- 3 Tbsp. (45 mL) butter*
- 2 shallots, chopped
- 4 sprigs of tarragon, chopped
- 1 Tbsp. (15 mL) chopped parsley
- 2 Tbsp. (30 mL) fl our*
- 1 1/2 cups (375 mL) coconut milk
- Salt and pepper to taste
- 3/4 lb. (350 g) cooked lobster meat, diced
- 1 pinch paprika
- As required baguette slices, lightly toasted
- 1/2 cup (125 mL) grated mozzarella
Preparation
Melt butter in a pan over medium heat.
Add shallots, tarragon and parsley, and cook for 2 minutes.
Stir in flour and cook for another 30 seconds.
Stir in coconut milk, season and cook for 6 minutes on low.
Preheat oven to broil.
Stir in diced lobster and cook for another 1 minute.
Season with paprika. Spread toasted bread with mixture.
Place slices on a baking sheet and sprinkle with grated cheese.
Broil 2 minutes.
Suggestion
To cook lobster, bring a large pot of salted water (1 cup/250 mL per 40 cups/10 L) to a rolling boil. Drop lobsters in headfi rst.Once water is back to a boil, start timing: 10 minutes per pound (454 g) plus 2 minutes more per additional 1/4 lb. (115 g).
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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