Lobster & Corn Bruschetta
Consulting Chef Dominic Giuliano
from Choza Taqueria, 66 Madison Avenue (27th and 28th Streets), NYC
for reservations, call (212) 213-0708
Serves 4 to 6
Ingredients:
- 1 French baguette, sliced
- 1 lobster, cooked and cleaned
- 2 corn cobs, shucked
- 4 tablespoons extra-virgin olive oil
- 2 garlic cloves, smashed
- 2 shallots, minced
- 1 red pepper, diced
- 1 tablespoon curry powder
- 1/2 cup heavy cream
- 2 tablespoon cilantro, minced
- 4 scallions, thinly sliced, white and some green parts
- Sea salt
- Freshly-ground black pepper
- 1/2 avocado, thinly sliced (prettier) or mashed (more practical)
Directions:In a small bowl, combine 2 tblsp of olive oil with smashed garlic. Cover with plastic wrap and let sit until fragrant.
Place the slices of baguette on a sheet tray. Brush with garlic olive oil. Season with sea salt and pepper. Place in a 400˚F oven until slightly toasted, about 5-7 minutes.
Take the lobster meat and dice into small pieces.
Remove corn kernels from the cob by carefully sliding a knife lengthwise along the corn. *since this gets messy, you may want to place your cutting board in a large baking sheet with a lip to catch the errant kernels.
In a large cast iron skillet, add the remaining olive oil. Then add shallots, corn, and red pepper. Cook until tender over medium heat. Add curry powder and heavy cream, stirring constantly. Continue to cook until the consistency of the cream has thickened. Add cilantro, scallions, and lobster. Season with salt and pepper to taste. Continue to simmer for 5 minutes, then allow to sit in warm pan with the heat off for another 5 minutes. Ingredients should be well-mixed, mixture should be thick, and it should look ready for bread.
Take the mixture and place a spoonful over each of the toasted baguettes. Garnish with a small slice (or 1/2 tsp if mashed) of avocado and a cilantro leaf.
