Caviar and Lobster in Brioche Cups
Published December 28, 1993
- Total Time
- 40 minutes
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Ingredients
1 8-inch loaf brioche, ends trimmed off, cut into slices ¼-inch thick
2 1 ½-pound lobsters
1 ½ teaspoons unsalted butter
1 shallot, peeled and minced
1 ½ cups shiitake mushrooms, stemmed and cut into ¼-inch cubes
Salt and freshly ground pepper to taste
2 ½ tablespoons sevruga caviar
Nutritional analysis per serving
25 grams carbs; 222 milligrams cholesterol; 267 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 5 grams fat; 2 grams fiber; 820 milligrams sodium; 28 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 375 degrees. Use a 3-inch round cookie cutter to cut out one circle of brioche from each slice. Flatten the rounds, and fit them into the cups of a miniature muffin tin. Bake until the bread is lightly browned, about 10 minutes. Let cool slightly, and remove from the tin.
- Step 2
Steam the lobsters until they turn bright red, about 10 minutes. When cool enough to handle, remove the tail and claw meat, and cut it into ½-inch chunks. Set aside. Melt the butter in a nonstick skillet over medium heat. Add the shallot, and cook until softened, about 30 seconds. Add the mushrooms, and cook until they soften, about 5 minutes. Season with salt and pepper.
- Step 3
Place half a teaspoon of the mushrooms into the bottom of each brioche cup. Top with 2 pieces of lobster, and garnish with ¼ teaspoon of caviar. Serve immediately.
Private Notes