Butter Poached Lobster Tartine
The first Paesh event was an exploration of the cuisine and wine of France. With such variety and dimension from region to region, there’s plenty of inspiration for future events and recipes! After a recent trip to the Champagne region and being classically trained in French baking and confectionery arts, I was reinvigorated to share a small snippet of the gastronomic experience with friends and family.
What is a tartine?
At its essence, a tartine is simply an open-faced sandwich with limitless flavor, texture, and ingredients. The foundation of a great tartine begins with great bread. Verzênay’s baguettes are excellent! It has a beautiful, crusty exterior with the perfect amount of chewiness-hello, gluten development. Honestly, this is the closest match to the flavor, texture, and aroma compared to the baguettes I’ve enjoyed throughout France. For your next appetizer or meal, try a tartine.
Servings: 4
Butter Poached Lobster Tartine
Ingredients
1 Baguette, Sliced
2ct Baby Maine Lobster Tails
1 Pound Unsalted Butter
Herb Goat Cheese, Softened
Arugula
Fresh Lemon
Salt
Black Truffle Oil
Grapeseed Oil (can be substituted with olive oil)
Fried Onions (can be substituted with fried shallots)
Let’s Create.
Turn oven on low broil.
Melt unsalted butter in a small saucepan over low heat. Do not turn off the heat.
Lightly brush the surface of baguette slices with melted butter. Toast until golden brown.
Spread a thin layer of herb goat cheese onto toasted baguette slices. Set aside.
Make a simple salad. Arugula, salt, grapeseed oil, and a touch of freshly squeezed lemon juice. Set aside.
Separate baby lobster tails from shells. Clean and pat dry.
Add lobster tails to melted butter. It should be completely submerged. Cook for 5-6 minutes on low heat until the flesh is opaque. Do not overcook.
Thinly slice poached lobster tails. Refrigerate or freeze lobster butter. Use within 2 days if refrigerated. No waste!
Add a small amount of fresh arugula salad to baguette slices.
Top with sliced lobster meat. Add a drizzle of black truffle oil and top with fried onions. Enjoy!