Katie QuinnComment

Lobster Crostini with Buttery Tomato + Champagne Sauce, Fresh Dill

Katie QuinnComment
Lobster Crostini with Buttery Tomato + Champagne Sauce, Fresh Dill

This crostini s a bit of a splurge as it contains a the meat from a whole lobster tail. This will set you back about $50 from the Sydney Fish Markets (if you are based here) for an standard Aussie lobster, but they can go up to $85 or so. It's a nice dish for a special occasion - aka maybe for a new year's eve party? Or Christmas day pre-dinner drinks.

The sauce is rich but very gorgeous and would pair very well too with prawns so if you don't want to go all out any buy lobster, feel free to use prawns or shrimp.

Again, as I mentioned in another recipe, you don't necessarily need to use organic butter in the sauce but if you can it will make the world of difference. If you're going to go all out and but the lobster meat, the better the accompanying ingredients, the better the outcome will be.

Makes 12 crostini


3 large vine tomatoes
Pinch caster sugar
50g unsalted organic butter
1 cup champagne or sparkling wine/Italian prosecco etc.
Tabasco or Crystal hot sauce
Ground white pepper


Hollandaise sauce (I used this brand, it's one of the best I have found)
Whole piece of tail meat from a 1 kg lobster
1 small white crusty white baguette
Fresh dill
Freshly ground black pepper


To make the sauce, cut the tomatoes in half and squeeze the pips and juice into a small saucepan set over low heat. Cut the remaining tomato into very small pieces and add to the pot. Turn up heat to medium and cook for 2-3 minutes then add a pinch caster sugar and butter and allow it to melt, add in the champagne/sparkling wine and simmer everything for a further 10 mins.

Pour mixture into a blender and whizz until smooth then pass through a fine sieve into the same pot and return to the heat to simmer over low heat until reduced by 2/3rd the original volume. This will take a while ~ about 40-50 mins. Keep and eye on it as it goes. You want the consistency to be similar to that of a tomato soup. When it's reduced down, add another small knob of butter, a dash or two of Tabasco or Crystal hot sauce, and season to taste with a little salt and ground white pepper. You can also add a small squeeze of lemon if you like (optional).

Cut lobster tail meat into bit-sized chunks.

Lightly toast the slices of bread on both sides (you can also chargrill them) then spread each one with a teaspoon of hollandaise sauce, top with a lump or two of lobster meat then drizzle with a teaspoon of the tomato champagne sauce and snip a few fresh dill leaves on the top. Give them a final seasoning with a little black pepper and serve.