Open-Faced Lobster Roll with Orange-Chive Créme Fraîche and Caviar
Open-Faced Lobster Roll
2 6-7 oz. Maine lobster tails, thawed Buy Now
4 slices Texas toast
1/2 cup crème fraîche
1 orange, zested and juiced
1/4 cup fresh chives, chopped
Flake salt and pepper
1/2 cup microgreens
1 tablespoon caviar
To prep the lobsters, cut straight down the middle of the shell all the way to the fin. Open the shell to reveal the meat. Set aside.
Bring a large stockpot of salted water to a boil.
Reduce heat slightly, keeping the water at a gentle boil. Add the lobster tails, and boil until they are bright red and their meat turns white and tender. Each tail should take about 6-8 minutes. Do not overcook.
Remove the tails and place them in ice water. Remove the shell completely, dry, and chop the meat into bite-sized chunks.
In a small bowl, whisk together the crème fraîche, orange zest (save some for garnish), orange juice, minced chives, salt, and pepper. Set aside.
In a medium bowl, toss the chopped lobster meat with a tablespoon or two of the orange-chive crème fraîche until well coated but not wet.
Heat a cast iron pan over medium high heat. Place 2 slices of Texas toast on the cast iron, and grill about 5 minutes. Flip the toast and grill for an additional 2-3 minutes until golden brown. Repeat with the last 2 slices.
To assemble, place a slice of Texas toast on a plate. Spoon a generous amount of the orange-chive crème fraîche onto the base of the bread. Cover with a handful of microgreens, and top with a heaping spoonful of the lobster mixture on each slice. Spoon a bit more orange-chive crème fraiche over the lobster, and spoon small servings of caviar over the top. Sprinkle with more orange zest and a pinch of flake salt.
SERVE IMMEDIATELY AND ENJOY!