Lobster Crostini

The next time you throw a party, serve your guests an extra special treat with maximum appetite appeal. Lobster Crostini is a simple and easy recipe to prepare, and combines the savory crunch of crostini (small slices of grilled or toasted bread) with the rich, buttery flavor of lobster!

lobster crostini Lobster Crostini

Here are two tasty recipes for Lobster Crostini that are easy to make and a delight to eat!


Servings: 24
Prep time: 15 minutes
Cook time: 3 minutes 


  • 9 ounce package of Frozen Cold Water Lobster Tails (package should include 2 lobster tails that are approximately 4 – 5-oz. each)
  • 3-1/2 tablespoons diced hot house cucumbers
  • 3-1/2 tablespoons remoulade sauce
  • 2 teaspoons diced chives for garnish
  • 1 teaspoon olive oil
  • 1 baguette thinly sliced


1. Thaw the lobster tails, per the directions on the package.

2. Once thawed, split the lobster tails in half lengthwise. Then use kitchen scissors and cut along the edge of the shell to remove the meat.

3. Cut tail meat in half lengthwise, and then into 6 medallions. (After cutting all the lobster meat, you will have approximately 24 total pieces)

4. Coat pan with olive oil, and on medium high heat, sauté medallions for 1-1/2 minutes on each side.

5. In a large bowl, toss sauteed lobster meat with the remoulade sauce and cucumbers.

6. Serve 1 tablespoon of the lobster mix on a baguette slice and garnish with chives.


Servings: 4
Prep time: 15 minutes
Cook time: 5 minutes 


  • Sea Salt
  • One 1-1/4-pound live lobster
  • Two fairly small ripe tomatoes
  • Two tablespoons cold unsalted butter, in small pieces
  • 2 center slices from a round sourdough country bread, each 1/2-inch thick and cut in two
  • Freshly ground black pepper
  • 2 teaspoons extra-virgin olive oil
  • 4 small sprigs basil


1. Bring a large pot of salted water to a boil. Add the lobster, and boil for 5 to 6 minutes, until bright red. Remove the lobster, extract the tail and claw meat from the shell, and dice it. Set aside.

2. Cut the tomatoes in half horizontally, and squeeze the juice and seeds into a heavy 1-quart saucepan over low heat. Add the butter, whisking constantly, until it is warm and emulsifies with the tomato juice. Add the lobster meat to the saucepan, and set aside.

3. Lightly toast the bread. Spoon some of the lobster meat onto each piece, and slowly spoon on the butter mixture. Sprinkle with salt and pepper, add a drizzle of olive oil and a sprig of basil.

4. Serve at once. Provide knives and forks because the crostini can make for messy eating!

The right appetizers help you get your party off to a delicious start. So whatever kind of party you're throwing - tailgate, birthday, holiday, wedding shower - or any other, serve them something they'll be talking about long after!

Sources: foodnetwork.com, cooking.nytimes.com
Photo credit: Food Network