Lobster Medallions on Lemon Toast with Wasabi Cream
Ingredients
- 30 Lemon Toast Rounds (prepared separately)
Lobster
- 3-4 Lobster Tails (this should yield approximately 30 hors d'oeuvres
- 1 stick Butter
- ½ cup White Wine
- Zest & Juice of One Lemon
- 1 tbsp Old Bay Seasoning
- Chopped Chives (for garnish)
Wasabi Cream
- 2 tbsp Wasabi Powder
- ½ cup Mayonnaise
- 1 tsp Ginger Powder
- ½ tsp Onion Powder
Instructions
- Prepare Lemon Toast Rounds via separate recipe.
Lobster
- Remove Lobster Tails from shell, rinse and place a skewer through from top to bottom.
- In narrow saucepan melt Butter, White Wine, Lemon Zest, Lemon Juice and Old Bay Seasoning. Reduce heat and simmer.
- Place skewered lobster tails in hot butter sauce - turn off heat and let poach covered for about 15-20 minutes.
- Remove cooked lobster and let cool. Reserve ½ cup Hot Butter Sauce.
Wasabi Cream
- In mixing bowl place Wasabi Powder and gradually add hot butter sauce a little at a time to make a paste.
- Then blend in Mayonnaise, Ginger Powder and Onion Powder.
Assemble
- Slice lobster tails in ¼" circles and place a small dollop of wasabi cream on Lemon Toast Round to hold lobster pieces, garnish with a sprinkle of chopped chives.
