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Epicurious

Tomalley Croutons

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Tomalley Croutons

Besides garnishing lobster stew , tomalley croutons can be served as an hors d'oeuvre or if you wish to elaborate, as a topping for crostini or pizza. Lobster tomalley can be purchased separately from most lobster dealers. It is inexpensive and tasty.

Recipe information

  • Yield

    Makes 20 croutons

Ingredients

1 teaspoon chopped garlic
2 tablespoons chopped onion
4 tablespoons unsalted butter, softened
1 tablespoon chopped parsley
1/2 cup cooked lobster tomalley
salt and freshly ground pepper
1 baguette (long French bread)

Preparation

  1. Step 1

    1. Sauté the garlic and onion in 1 tablespoon butter. Let cool somewhat, then mix with the remaining butter and parsley. Whip in the tomalley and season to taste with salt and pepper.

    Step 2

    2. Preheat the oven to 400 degrees. Slice the French bread 3/8 inch thick and toast on both sides. Spread each piece with the tomalley-butter mixture. Place on a sheetpan and put in the pre-heated oven or under a broiler until croutons are crispy and hot. Serve immediately.

Jasper White's Cooking from New England by Jasper White Biscuit Books
TagsToastSandwichLobsterShellfishSeafoodParsleyHerbs & SpicesGarlicRoot VegetableVegetableSideDinnerNut Free5 Ingredients or FewerOven BakeCookbooks
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