Frugal Lobster Meal: Part 2

Lobster Tomale Croutons from Bon Apetit (makes 20 croutons)

Toma

·        1 teaspoon chopped garlic

·         2 tablespoons chopped onion

·         4 tablespoons unsalted butter, softened

·         1 tablespoon chopped parsley

·         1/2 cup cooked lobster tomalley

·         salt and freshly ground pepper

·         1 baguette (long French bread)

1. Sauté the garlic and onion in 1 tablespoon butter. Let cool somewhat, then mix with the remaining butter and parsley. Whip in the tomalley and season to taste with salt and pepper.

2. Preheat the oven to 400 degrees. Slice the French bread 3/8 inch thick and toast on both sides. Spread each piece with the tomalley-butter mixture. Place on a sheetpan and put in the pre-heated oven or under a broiler until croutons are crispy and hot. Serve immediately.

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My Test Version

2 tablespoons butter melted

2 tablespoons Tomalley (from one Lobster)

1 clove finely chopped Garlic                        ,

2 slices of regular Sandwich Bread

In small microwaveable bowl, put in the butter, garlic, tomalley and microwave for 30 seconds.  Once melted mix till it become a paste. Then spread on toasted bread.

Notes for future:

This definitely something to serve for foodies. Tomalley has some health warnings but others consider it a delicacy.  It has very seafood taste, like the insides of a crab definately need bread to balance out.  Mixture comes out a nice green color, for guests I’ll have to make prettier by adding complementary garnish.  Possibly purple shallots or diced red bell pepper?

2 slices of bread = about 8 small crostini’s = 12 crackers