Lobster and Corn Bruschetta
Another recipe from I love corn book which was conceived as a charity to help grieving children.
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This is a great appetizer on a warm summer evening. The ingredients blend together perfectly to form a silky smooth lobster corn explosion. Impress your guests with these little wonders. Not only do they taste delicious but the presentation is exquisite.
So simple to make and enjoy. Make sure you cook the lobster first using any traditional method.
When you add the lobster into the mixture it should be fully cooked and prepared. Enjoy!
1 french baguette, sliced
1 lobster, cooked and cleaned
2 corn cobs, shucked
1 red pepper diced
2 shallots, minced
2 tbsp. scallions
2 tbsp. cilantro minced
1 tbsp. curry powder
1/4 cup cream
1/2 avocado, sliced thin
freshly ground pepper and salt
2 tbsp. extra virgin olive oil
Preparation (serves 6-8)
Place the slices of baguette on a sheet tray. Drizzle olive oil. Season with salt and pepper. Place in a 400 degree oven until slightly toasted. Take lobster meat and dice into small 1/4 inch pieces. Remove corn kernels from the cob by sliding a knife lengthwise along the corn.
In a large sauté pan, add a little olive oil. Then add shallots, corn and red peppers. Cook until tender over medium heat. Then add curry powder and heavy cream.
Continue to cook until the consistency of the cream has thickened. Add cilantro, scallions and lobster. Season with salt and pepper to taste.
Let mixture sit for 10 minutes to thicken and allow the flavors to come together. Take the mixture and place a spoonful over each of the toasted baguettes. Garnish with a small slice of avocado and cilantro leaf.
Photography and food styling Bill Brady http://bit.ly/9wFYxm
Recipe Provided by Dominick Guiliano, PS450, Vig27 and Punch and Judy (NYC) from the I Love Corn book by Lisa Skye
Food Styling Dominick Guiliano