Home Recipes Savories Browned Butter–Poached Lobster Canapés

Browned Butter–Poached Lobster Canapés

Browned Butter–Poached Lobster Canapés

Rich in flavor and scrumptious beyond belief, these Browned Butter–Poached Lobster Canapés are sure to delight afternoon tea guests with every bite. Browned Butter–Poached Lobster Canapés pictured with Balsamic-Glazed Pork Tea Sandwiches

Browned Butter–Poached Lobster Canapés
Serves: 12
 
Ingredients
  • ½ cup sherry vinegar
  • ¼ cup cold water
  • 1 teaspoon salt, divided
  • 1 small carrot, cut diagonally into ¼-inch slices
  • ¼ cup sugar snap peas, strings removed, ends trimmed
  • 6 (½-inch-thick) slices brioche loaf
  • ⅓ cup mayonnaise
  • 1 tablespoon chopped fresh tarragon
  • ¼ teaspoon fresh lemon zest
  • ½ teaspoon fresh lemon juice
  • 4 (3-ounce) lobster tails, thawed if frozen
  • 1 cup unsalted butter
Instructions
  1. In a medium bowl, stir together vinegar, ¼ cup water, and ½ teaspoon salt until salt dissolves. Add snap peas and carrots, stirring until combined. Let stand at room temperature for at least an hour to marinate.
  2. Preheat oven to 375°.
  3. Using a serrated bread knife in a gentle sawing motion, trim and discard crusts from brioche. Cut brioche into 12 (3×1-inch) rectangles. Arrange in a single layer on an ungreased baking sheet.
  4. Bake until lightly toasted, 4 to 5 minutes. (Watch carefully to prevent overbrowning.)
  5. In a small bowl, stir together mayonnaise, tarragon, lemon zest and juice, and ¼ teaspoon salt. Transfer aïoli mixture to a piping bag fitted with a round tip (Wilton #10).
  6. Drain carrot mixture, discarding vinegar mixture. Cut carrots into small thin strips. Cut snap peas diagonally into thin slices.
  7. Using kitchen shears, carefully cut lengthwise down the underside of lobster tails. Carefully remove lobster meat from shells. Cut meat from each lobster tail into 3 equal pieces.
  8. In a medium saucepan, melt butter over medium heat. Cook until butter turns a medium-brown color and has a nutty aroma, approximately 10 minutes. Reduce heat to low. Add lobster meat and remaining ¼ teaspoon salt. Cook, stirring occasionally, until lobster is opaque, 1 to 2 minutes. Remove pan from heat. Let lobster stand in butter for 2 minutes before assembling canapés.
  9. Pipe a line of aïoli down center of brioche toasts. Cut each lobster piece into 3 to 4 thin slices, and shingle slices over aïoli. Top with carrots and snap peas. Pipe dots of additional aïoli over top. Serve within 30 minutes.
Notes
Brioche toasts can be prepared early in the day. Let cool completely before storing in an airtight container at room temperature. Carrots and snap peas can be marinated a day in advance, cut into strips, stored in an airtight container, and refrigerated until needed.

 

Discover more seasonal recipes, table settings, and teatime inspiration by ordering your TeaTime subscription today!